Combine the flour, salt, and EVOO in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
Add half the water. Mix on low until it begins to form into a shaggy consistency, scraping down the sides with a spatula as necessary. Add the sourdough starter, and continue mixing for 1 minute.
Slowly add the remaining water and mix until it forms a smooth ball, about 10 minutes. Note: dough will be very wet and sticky.
With the dough still in mixer bowl, fold into a ball, cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.
Place in refrigerator for 1 to 2 days, removing from fridge 4 hours before cooking.