Add the water, starter, and olive oil to a large mixing bowl, and whisk until well combined. Stir in the flour, sugar, and salt with a wooden spoon, until you have a shaggy dough.
Cover and set aside to allow the dough to rest for 20 minutes.
Over the next hour, do three rounds of stretched and folds (one every 20 minutes). This can be spread out over more time if you prefer, but give the dough a minimum of 20 minutes to rest between each stretch.
After the stretches are finished, your dough should look like a smooth ball and have formed some surface tension. Cover it with a damp tea towel or plate and set it in a draft free place to rise until doubled in size, 6-8 hours.
Day Two: Shape and Bake
Once the dough has risen, refrigerate for at least four hours if possible. This will make the dough much easier to shape.
Tip the dough out onto a lightly floured surface. Cut it into two approximately equal pieces, then shape both, or place one half of the dough into an airtight container to freeze.
Flatten your piece of dough slightly, then roll it into a log from the short end. Turn the log 90°, place it so that the seam faces up, and then roll it into a log again, adding flour as needed to prevent sticking.
Now place the rolled up dough seam side down, onto a clean surface. Lightly flour the top of it and then use your hands to rotate the dough into a ball, forming surface tension on the top.
Cover with a tea towel and set aside to rest for 10 minutes before stretching or rolling.
Place your dough onto a sheet of parchment paper and lightly flour the top of it. Use a rolling pin to roll it out to about 1-1.5cm (about ¾ in.), or stretch gently with your hands to shape. Cover the dough with a damp tea towel and let it rise again until slightly puffy, 1 - 1.5 hours.
Prep any toppings and preheat the oven to 475°F (250°C), with a pizza stone inside if you have one. If not, place the dough onto a regular baking sheet before adding the toppings.
Top your pizza, and once the oven is preheated, slide it onto the preheated pizza stone (or slide the pan into the oven, middle rack) and bake for 12-15 minutes*. The crust should be golden and crisp when it’s ready. Serve immediately.
Notes
* If you're using a baking sheet, you may need about 20 minutes to bake. Go by the colour and crispness of your crust to tell when it's ready.