1. In a large bowl, add starter, warm water, flour and salt. Mix with a danish dough whisk or wooden spoon until a shaggy dough comes together. Cover with plastic wrap and allow to rise for 8-10 hours at room temperature (you can do this the night before and allow it to rise overnight).

2. Pour 2 tablespoons olive oil into a 9×13 baking dish. Use your hands or a brush to evenly coat the bottom and sides. Gently remove the dough from the bowl and place in pan. This dough is very soft and before flipping to coat both sides, you may need to fold the dough over itself into a tighter dough ball before flipping over.  Flip the dough over to coat both sides in the olive oil.

3. Cover with plastic wrap and allow to rise for 2 hours, in a warm place, or until very puffy. Alternatively, you can preheat your oven to 100F. Turn the oven off once it reaches that temperature and place your covered dough in the warm oven. Allow to rise for 1 hour in warm oven, or until very puffy. Remove from oven.

4. Preheat oven to 425F.

5. With oiled fingertips, dimple the dough. Add your desired toppings.  Bake for 25-30 minutes, or until golden and crisp. Allow to fully cool before slicing.