Mix the starter with the water, the salt and the olive oil, then add the flour. Roughly mix until the mixture becomes coherent and leave to rest for an hour.
Pour some oil on a surface and knead the dough for about 10 minutes, alternating between finger kneading and slapping the dough onto the surface. Leave for 2 hours to rise.
Split the dough to two balls and stretch: spread flour on the surface, make sure the dough ball is well-covered with flour and stretch. Place unto a well-floured peel, spread with toppings and slide into an oven preheated to maximum temperature. Bake until done.