Mix sourdough starter, flour, water, and sugar until just combined.
Cover the bowl and let rest for 15-30 minutes.
Add the salt and olive oil and knead on low (or by hand) for 5-6 minutes or until it passes the windowpane test. Take a golf ball-sized piece of the dough and stretch it until it is so thin you can almost see through it. If it breaks, continue kneading for 1-2 minutes.
Transfer the dough to a lightly oiled mixing bowl. Cover the bowl and let it rest at room temperature overnight.
In the morning, your dough should be doubled in size. Punch it down to deflate it and transfer it to your counter. Reshape it into a ball and put it back in the bowl. Cover and place in the refrigerator until 2-3 hours before baking.
2-3 hours before baking divide the dough into 3 equal-sized pieces. (around 300 grams) Form dough balls, creating a tight smooth exterior, sealing at the bottom. Cover them and let them rest at room temperature until baking time.
Once your oven is up to temperature and all toppings are ready, shape the crust. The crust should be approximately 12 inches and slightly thicker at the edges to form a good crust.
Sprinkle your pizza peel with semolina to prevent sticking. Place your pizza on the peel and add your toppings of choice.
