In a large bowl, combine the active sourdough starter, room temperature water, and olive oil. Whisk until frothy, about a minute.

Gradually add the flour and salt to the wet mixture. Stir until well combined and forms a shaggy dough, about 2-3 minutes.

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm area for 4-6 hours until doubled.

Once risen, punch down the dough, divide into two balls, and shape as desired.

Preheat the oven to 475°F (245°C). Roll out each ball, add toppings, and bake for 12-15 minutes until golden brown.