In a large mixing bowl, whisk together 100g of active sourdough starter with 350g of lukewarm water until fully integrated. Gradually add 500g of bread flour, stirring until the mixture forms a shaggy, cohesive dough. Cover the bowl and let it rest for 30 minutes.

Create dimples in the dough and sprinkle in 10g of fine sea salt and 20g of olive oil. Fold the dough over itself multiple times to mix until fully incorporated.

Cover the bowl and allow the dough to rise at room temperature, performing 'stretch and folds' every 30-45 minutes for about 2-3 hours.

Transfer the risen dough to a floured surface, divide it, and shape into tight balls. Place them in oiled containers and refrigerate.

Preheat your oven to 500-550°F (260-288°C). Let the dough come to room temperature for 30 minutes, then stretch into shape, add toppings, and bake for 10-12 minutes.