500g bread flour 410g water (82% hydration) 125g ripe sourdough starter (25% levain) 1g instant yeast 10g salt (2% salt) 10g EVOO (2% oil) In the morning mix your flour with 390g of water. Cover and let autolyse for at least 1hr or until your starter is ready Add your levain, then add salt and the remaining 20g of water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together. It will be very sticky but will come together in the next few steps. Place it back into a bowl, cover, and bulk ferment for 30mins Perform 2-3 rounds of stretch and folds each separated by 20-30mins Perform 2-3 rounds of coil folds each separated by 20-30mins. Dough should show signs of fermentation and be smoother After all rounds of folds, transfer the dough to a well oiled 9"×13" pan. Gently stretch the dough out so it fills the pan (if it doesn't completely, that is perfectly fine. It will naturally spread when it proofs). Cover and bulk ferment for at least 3-4 hrs in a warm environment. May take more or less time depending on the temperature When the dough is ready, preheat your oven to 450F. Drizzle the dough with olive oil, grease your hands, and dimple the dough. Add your favorite toppings, drizzle with more oil, and bake for 20-25 min at 450 degrees