In a medium bowl, stir together sourdough starter, water, sea salt and olive oil

Pour flour onto the wet mixture and stir to incorporate

Continue to add flour little by little until you have a nice, easy kneading consistency. If your dough is too dry, add a little more water

Pull the dough out onto your counter top and knead for a few minutes. You're looking for a soft and smooth (not sticky) dough

Cover your dough with a cloth and allow it to rest for at least 20 to 30 minutes

Generously oil a large rolled cookie sheet or use your pizza stone with parchment paper

Roll out the dough into your desired shape (rectangle or circle)

Gently gather up the rolled dough and transfer it into the cookie sheet or pizza stone

If needed, roll it out some more or use your fingers to spread/stretch the dough to fit the cookie sheet or pizza stone

Cover with cling film and let it rise in a warm place for at least 8 hours

Preheat oven to 450°F/230°C/Gas Mark 8

Brush the dough with olive oil and top it with tomatoes, garlic, herbs, sea salt and black pepper.

Drizzle more olive oil on top

Bake for 15-25 minutes or until crust is lightly browned. Slice it up and serve it hot. Enjoy!