In non-reactive bowl (no metal), add water, starter, and olive oil. Stir with a sturdy wooden spoon. Add half of the flour and stir to mix well. Add remaining flour and salt and stir to mix well. (Make sure bowl is large enough to hold the risen dough.) Cover bowl. Let sit on counter for 18 to 24 hours.
Place parchment paper sheets on four stainless steel cookie pans. Pour 1 ½ teaspoons of olive oil on three sheets and 1 tablespoon olive oil on the fourth sheet. Scrape dough onto fourth sheet, roll in olive oil to make it easy to handle. Divide into fourths and place on each sheet. Start flattening the dough, working for a minute or two on each pan. Keep working from one pan to the next until the dough relaxes and stays as flat as you like. For me, it usually takes 4 to 6 times through all the pans. Top with your favorite toppings.
Preheat oven to 500 degrees F. for 30 minutes with pizza baking stone inside. Wearing long sleeves and using long oven mitts, slide pizza using parchment paper onto baking stone. Bake 10 to 12 minutes. Remove using cookie pan or baking peel and cool on rack. Repeat with remaining pizzas. Makes 4 pizza crusts.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/easy-sourdough-recipes-english-muffins-crackers-pizza-crust-pancakes-and-waffles/