Add the water and starter to a large mixing bowl and mix well.
Add oil, flour, and salt; mix until no dry bits remain. Use a bowl scraper and scrape down sides of the bowl so everything is fully incorporated. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Perform 5-6 sets of folds at 20-minute intervals. You can use stretch-and-folds or coil folds. After the final fold, cover the dough with plastic wrap and place it somewhere warm to finish bulk fermentation. This can take 5-8 hours, depending on your kitchen temperature. Warmer kitchens ferment dough faster.
Once the dough has doubled in size, looks jiggly, and has visible bubbles on the surface, it’s time to place dough into our baking dish or proofing container. Lightly drizzle oil into baking dish and set aside. Gently flip the dough out onto your counter and use a bench scraper to divide the dough into two equal parts.
With your bench scraper, use a gentle push and pull motion to tuck the dough under itself, forming a round shape. Use your bench scraper to lift and place one dough ball into the dish, smooth side down, and coat it in oil. Flip it over to coat the other side. Repeat with the second dough ball. Cover with plastic wrap and let proof for 30 minutes to 1 hour.
Preheat your oven to 500℉ (260℃) with a baking sheet or pizza stone inside. Place a piece of parchment paper on your counter and transfer one dough ball onto the center. Optionally, sprinkle cornmeal on the parchment or peel to prevent sticking.
Use your hands to gently press around the dough to outline where you want the crust. Stretch the center of the dough on the parchment until you reach your desired thickness and shape. Poke all around the center of the dough with a fork to prevent it from puffing up in the oven.
Slide a pizza peel under the parchment and transfer the parchment and dough to the oven. Bake at 500℉ (260℃) for 5 minutes, or until the dough just starters to firm up without browning.
Remove the dough and parchment from the oven using the pizza peel. Add your favorite toppings, then return to the oven and bake for 5-8 more minutes. Enjoy!
Notes
Optional tip: You can par-bake the dough (step 8) and let it cool before freezing to eat another day. This makes for quick, easy pizza nights later!