Add in Amish Friendship Bread Starter and oil. Mix well with your hands.
Add water as needed to get a good dough consistency. It should be well-mixed, but not too sticky.
Add more flour as needed.
Knead dough 10-12 times.
Place your dough in a well-oiled bowl in a warm, draft-free area.
Let dough rise all day (if you mix in the morning) or all night (if you mix in the evening.)
Then punch dough down and knead again a few times.
Divide dough depending on your size of cookie sheet or use.
Flatten dough into crusts on a greased cookie sheet.
Bake dough in a 350° F (175° C) preheated oven for 5-8 minutes or until dough loses its sheen.
Remove crust from oven, add pizza toppings.
Bake for an additional 10-12 minutes.
Your starter should be active and bubbly (fed today or in the past 24 hours).
If your starter hasn't been active for the past couple of days, it's best that you give it a feeding and then make the dough the following day. Also, make sure your kitchen is warm. To learn more about active Amish Friendship Bread starters click here: https://www.friendshipbreadkitchen.com/tutorial-how-to-get-a-bubbly-active-amish-friendship-bread-sourdough-starter/
As you get to know your starter and your kitchen conditions (warm? cool?), be patient with rise times! You can help your dough rise by making sure it's in a draft-free, warm area, or do a long ferment in the fridge overnight.