In a medium size bowl, mix sourdough starter, water, olive oil, and sugar.
Add flour and salt to the bowl and mix to form a shaggy dough.
Cover and rest in a warm area for 30 minutes.
Remove dough from the bowl and knead for 5-8 minutes.
Place dough back in the bowl and bulk ferment for 6-10 hours or until doubled in size with lots of air bubbles.
Transfer dough to a greased baking dish and stretch to fit the dish completely.
Rest for 10-15 minutes and stretch again to fit if needed.
Cover the pan and rest in a warm area for 1-2 hours.
Preheat the oven to 450°F
Once the dough has puffed up some, drizzle olive oil on the dough and dimple the dough with your fingers.
Bake the dough at 450°F for 15 minutes.
Remove the dough from the oven and add your favorite pizza toppings.
Return the dough back into the oven and continue baking for 5-10 more minutes.
