Add the sourdough starter, water, olive oil, honey, bread flour, and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Lightly oil a large bowl with olive oil. Transfer the dough to the bowl, turning once to coat. Cover and allow the dough to ferment at room temperature for 8–12 hours, or until doubled in size.

Note: In a cooler kitchen (around 68°F), fermentation may take closer to 12 hours.

Sprinkle cornmeal over a sheet of parchment paper. Turn the dough out onto the parchment. Drizzle lightly with olive oil, then use your fingertips to gently press the dough outward into a round shape, leaving a slightly thicker edge for the crust.

Transfer the parchment with the dough onto the preheated baking steel. Par-bake the crust for 8 minutes at 450°F, until the surface is set but not browned.

Remove the crust from the oven and add sauce, cheese, and desired toppings.

Return the pizza to the oven and bake for an additional 10 minutes at 450°F, or until the cheese is melted and bubbly.

For extra color and crispness, switch the oven to broil and cook for 1–2 minutes, watching closely to prevent burning.

Remove from the oven, allow to cool slightly, then slice and serve.