Test kitchening for Chris. Recipe worked well – 1.5 cups sourdough starter, 1.5 cups flour, 1 Tbsp olive oil, and 1 Tsp salt. I used the starter straight out of the fridge, and it was fine. Rested the dough for about an hour in the oven with just the light on. You really need to parbake this recipe, or the base doesn’t cook through. We didn’t quite get the oven hot enough, but the result was delicious nonetheless, and it’s all gone now (10 minutes later).