In a medium bowl, thoroughly mix together starter, salt and olive oil till homogenous.
Add in the water and mix again till consistent throughout.
Mix in the flour (both kinds) until it comes together and a shaggy dough forms. Cover and let rest for 8-10hours.If you have time during this rest period, feel free to do one or two sets of stretch and folds sometime within the first 4 hours. Once it had finished resting you can either use it right away or pop it in the fridge for up to 36hours.
If you had it in the fridge, let is come up to room temperature for about 1-2hours before you plan to begin assembling.
Preheat the oven to 400°F
Coat a baking sheet with a thin layer of olive oil and then begin to stretch out your dough before placing on the tray. I like to use my already OO coating hands to stretch out the dough in the air until it is about the size of the pan and then place it down, let it rest for 10min and then finish stretching it out to the edges of the pan.
Coat the 'crust' with a brushing of olive oil and then begin assembling your pizza.
Spread the passata or pizza sauce all over the dough (if using passata I also like to add some dried oregano, basil and garlic pepper sprinkled on-top of the sauce).
Add your layer of cheese followed by your choice of toppings.
Bake on the lowest rack for 40-60min until crust is golden brown and cheese is nicely melted. If the cheese is browning too fast, loosly cover with aluminum foil.