In a big mixing bowl, mix your fed sourdough starter, water, and olive oil together well.
Add two 1/2 cups flour and then 1 tsp salt. Combine well and knead until smooth. This dough should not be sticky, but also shouldn’t be dry.
Form a nice ball and leave in the mixing bowl covered with a plastic bag, shower cap, or something of the like so it doesn’t start drying out and forming a crust. Leave this overnight–around 12 hours.
When you’re ready to shape your pizza, it should not be a ball anymore. The dough should have risen quite a bit and be puffy with big bubbles.
Scrape it all up and form a ball again. Decide whether you want one big thick crust pizza or two thinner crusts. If two, divide equally in two balls (or more if you want to make personal pizzas).
Flatten the ball and form your pizza by hand or rolling pin. I prefer to form on parchment paper pre-measured to fit a baking tray because it’s easy to move onto the tray. Or you can form directly in a greased pizza pan.
Once pizzas are formed, cover again well so they do not dry out. Let rise for approx 1.5-2 hours, it should be somewhat puffy again.Preheat your oven to 450 degrees and begin preparing your pizza sauce and toppings.
Once oven is preheated, put a thick-crust pizza in for 8 minutes, thinner crusts for 3-4. If it swells considerably, just use a knife to punch a few small holes to deflate it a little. It will be just fine!
Spread sauce on the pizza evenly and add your favorite toppings. I like to put lots of fresh onions and bell peppers, and sometimes grate “zucchini cheese” on as well. The zucchini does not melt like cheese but gives the dairy-free version a cheesy look. Freshly sliced tomatoes are another favorite, as well as finely chopped pre-cooked chicken.
Bake for an additional 8-10 minutes, and then move to a cooling rack carefully.