Place all starter ingredients into Thermomix bowl and mix 10 sec/speed 7. Scrape into non plastic bowl and cover tightly with plastic wrap. Leave overnight at room temperature. (Cool is fine!)
The next day, place all of starter and remaining ingredients (except oil) into Thermomix bowl and mix 6 sec/speed 6. The dough will appear sticky. Knead 2 min/Interval.
Turn out onto oiled Silpat mat and knead into tight ball by hand. Place into oiled glass bowl and cover bowl with plastic wrap so it is airtight. Allow to double, again, a slow rise in a cooler temperature will give you a nicer crumb in the finished base.
Gently tip dough out onto baking paper or Silpat mat and divide into 3 equal pieces. Push each piece into desired shape with finger tips so as to dimple the top of the dough. Do not roll out or stretch out...allow the elasticity in the dough to work for you.
Top with toppings of choice.
Lime Raspberry Pizza; Sprinkle the dough with 1/2 raw sugar, top with the slices of lime and raspberries. Finish with remaining sugar.
Cook on a very hot pizza stone for about 5-8 minutes until the base is puffed and the fruit is caramelised and sticky. Serve.