In a large bowl, mix together sourdough starter, sugar, water, olive oil, flour, and salt until a shaggy dough forms.
Cover and let rest for 30 minutes.
Perform one set of stretch and folds. Cover and rest 30 minutes.
Repeat stretch and folds two more times, resting 30 minutes between each set.
Cover and allow the dough to bulk ferment for a total of 7–8 hours from the time the dough was first mixed.
Divide dough into three 340g dough balls and lightly drizzle with olive oil.
Transfer dough to containers or bags.
Refrigerate for up to 3 days or freeze for up to 6 months.
To Bake From Refrigerated Dough
Remove dough from refrigerator and place in a warm area for at least 5 hours before baking.
Dough should look slightly puffy and relaxed before shaping.
Preheat oven with pizza stone or baking pan to 475°F.
Shape dough on a lightly floured surface and place on parchment paper.
Bake crust alone for 4–5 minutes.
Add toppings and bake an additional 10–12 minutes or until desired doneness.
To Bake From Frozen Dough
Remove frozen dough from bag and place in a lightly oiled covered bowl.
Thaw overnight in the refrigerator.
Follow refrigerated dough instructions above before baking.
Notes
Dough becomes more sour the longer it stays refrigerated.
A pizza stone helps create a crispier crust.
Dough can remain refrigerated up to 3 days after thawing.
Dough could be baked the same day it is made but it will still need a 4-6 hour second rise after bulk fermentation. Also, I prefer the additional flexibility and fermentation benefits of leaving it in the fridge overnight.
If using a vacuum sealer I recommend using the manual function and sucking out just enough air so that it seals around the dough. Then you can manually tap the seal button. If you use the auto vacuum/seal settings, it will most likely completely flatten it to a pancake.