Mix flour, water, salt, and starter in a bowl until all of the dry flour bits are incorporated. Dough will be very sticky.
Add 2 tbsp olive oil and work it into the dough. Dimpling the dough here helps you knead and bind the layers of dough together.
Turn the dough out onto a greased 8 x 13 in dish and let it sit for 30 minutes, covered with a lid or other airtight seal
After 30 minutes, start to fold the dough over its self a few times by picking the dough up in the middle and letting the two ends fold onto each other. Repeat as many times as possible then let rest for another 30 minutes.
Repeat the folding at intervals of 30 minutes until you have completed 4 sets of folds.
Let dough rest for 30 minutes, then spread the dough out to cover the bottom of the 8 x 13 dish.
Proof dough for 2-4 hours (or until puffy) at room temperature, or leave overnight in the refrigerator.
Preheat the oven to 450F. Oil your hands and dimple the dough. Garnish with pickles.