In a mixing bowl, combine flour and salt.

In a separate bowl, mix together room temperature water and active sourdough starter until well combined.

Gradually add the wet mixture to the dry flour mixture, stirring until a shaggy dough forms. If using, add olive oil at this stage.

Transfer the dough to a clean surface and knead for about 5-7 minutes until smooth and elastic.

Form the dough into a ball, place it in a greased bowl, and cover it with plastic wrap or a kitchen towel. Let it rest at room temperature until doubled in size (about 2-3 hours).

Gently punch down the risen dough, divide it into 4 equal pieces, and shape them into balls.

Place the dough balls on a floured surface, cover lightly, and let them rest for 30 minutes to 1 hour.

Preheat your oven to its highest setting, placing a pizza stone in the oven to heat up if using.

On a floured surface, take one dough ball and stretch or roll it out to your desired pizza size.

Transfer the stretched dough onto a pizza peel or baking sheet lined with parchment paper and add your choice of toppings.

Bake the pizza in the preheated oven for 10-15 minutes or until the crust is golden and crispy.

Remove from the oven, let cool slightly, then slice and serve.