Mix starter, salt and water in a large bowl. Add the flour and mix until all combined. NOTE: the dough will be stickier than a normal sourdough as it has higher hydration.

After 30 minutes do one fold by lifting and folding the dough into the centre 8-10 times.

Drizzle with a little olive oil, rub to coat, then cover and leave to rise at room temperature until doubled. This can take 4 to 18 hours depending on the temperature (with summer often allowing for a full bulk and second rise occurring in one day).

When ready, pour 1 Tbsp of olive oil into a large baking pan or glass dish (or if you are margin two separate loaves split this between them. One large dish measures around 43x30cm or two smaller around 22x18cm. If using glass make sure to line with a reusable baking sheet or paper). Gently move the dough into the pan, fold it over itself 3-4 times, then turn seam side down. Coat with the remaining olive oil (2 Tbsp).

Cover loosely and leave to rise for 3-6 hours until puffy and nearly doubled. If timing doesn’t suit, place the dough in the fridge overnight and continue the next day (this will require adding an extra 2 hours to bring the dough back to room temp).

Once ready, heat the oven to 220c/430f. Then using lightly oiled fingers press your fingers into the dough, dimpling and stretching it to fill the pan. If leaving plain sprinkle with salt, or top with the pizza sauce ingredients above (or whatever you like) and bake for 25-30 minutes until golden and the toppings are cooked.

Remove from the oven and cool in the pan for 5 minutes before removing and placing got a rack to cool for at least 20 minutes before slicing.