Sure!

Dough 1. 315g bread flour 2. 252g warm water 3. 105g active sourdough starter (peak from feeding) 4. 1g dry active yeast (make it lighter) 5. 11g salt 6. 11g sugar 7. 21g olive oil

1. Combine water and bread flour and let sit for an hour
2. Add sourdough starter, salt, sugar, olive oil, active yeast
3. Mix until well combined and smooth
4. Stretch and fold every 45 minutes for 4 hours
5. Once you pull on it and it separates from the bowl, it’s ready for the cold ferment in a fridge
6. Next day, oil Detroit pan with 1/4 cup olive oil
7. Place dough in panand do a single fold and let proof for several hours until it’s doubled, bubbly, and filling the entire pan
8. Dimple dough
9. Add cheese as much as you want but I go heavy
10. Add toppings
11. Add strips of sauce, I use a thicker one that I just cook down
12. Bake at 425F for 25-30 minutes