In a large bowl, combine the sourdough starter, flour, salt, yeast, and 3/4 cup warm water. Mix with a wooden spoon or dough whisk until a shaggy dough forms and most of the flour has been incorporated, then continue mixing with your hands until no more flour remains in the bottom of the bowl. Knead the dough in the bowl: Poke your fingers into the dough and then squeeze it with your fists until most of the flour is incorporated, then press the heel of your hand into the dough, fold the dough up and over, turn it, and press the heel of your hand into the dough, repeating until the dough is smooth and elastic and no longer sticks to your hands. If the dough seems too dry and you can't get the rest of the flour to incorporate, sprinkle in a little more warm water, up to 2 tablespoons total, and keep kneading.
Grab a large bowl with a lid and coat the inside lightly with olive oil. Place the dough in the bowl, cover it with the lid, and let rise in a warm place for 1 to 2 hours, until the dough has about doubled in size.
Divide the dough into 2 equal-size pieces and form each one into a ball.
Cover the dough balls with an inverted bowl or a piece of plastic wrap, and let them rest for 30 minutes to 1 hour.
If you're making pizza right away, stretch or roll out the dough, then top and bake. (Each ball will make a 12 to 14-inch pizza.) If you're prepping the dough for a later use, place each dough ball in a separate airtight container or zip-top bag; refrigerate for up to 24 hours or freeze for up to 3 months. (Let the dough come to room temperature before stretching/rolling out and baking.)
If using a baking sheet or pizza pan, bake in a 500°F oven for about 10 minutes, until the crust is golden and the toppings are browned in spots. If using a baking steel or stone, preheat your oven to 550°F for at least 30 minutes, then turn the oven to Broil on high; bake for 6 to 8 minutes or until the crust is golden and the toppings are charred in spots.