Combine sourdough starter, water, olive oil and honey in a medium
sized mixing bowl and stir until well-combined.

Add flour and salt and stir until you have a shaggy dough that clings
together. Cover with plastic wrap and allow it to sit for 30-60 minutes
(autolyse).

Use your hands to form the dough into a ball in the bowl.

Run your hands under cool water and grasp the top of the dough and
stretch it over the bottom. Turn the dough 90 degrees and repeat this
process. Do this twice more until you have made your way all the way
around the dough.

Allow dough to rest, covered, in a warm place for 30 minutes.

Repeat step 2 every 30 minutes until dough has increased in size
about 50%. I find this typically takes about 3-4 hours for me.

Divide dough into two pieces and place each in a lightly oiled bowl.
Cover with plastic wrap and transfer to the refrigerator to rest overnight
or up to 3 days.

Remove dough from fridge and leave it covered to rest at room
temperature for at least 30 minutes and up to several hours. Preheat
your oven to 500F (250C).

Once oven is preheated, lightly oil a pizza pan with olive oil.

Turn out the pizza dough onto the prepared pan and use your hands
to gently shape it into a 10-12” (28cm) circle (it will be fairly thin). Fold
over or pinch the edges to form a crust.

Brush the pizza all over with olive oil and use a fork to pierce the
bottom all over.

Transfer pizza to 500F (250C) oven and bake for 8-9 minutes.

Remove pizza from oven and brush all over again with a light layer of
olive oil, then add your toppings.

Return to the oven and bake another 8-11 minutes, until crust is
golden and cheese is melted and bubbly.