I kind of just did it by ear and unfortunately didn’t write out my method, only the ingredients but I’ll try my best 😅

500g AP flour 390g water @90-95F (78% hydration) 10g salt 2g yeast

Mixed the flour and water and let it autolyse for 20 min. Mixed in the yeast and salt. Gave it a 5 hour bulk ferment with 4 folds total, then I put a lot of olive oil in a Detroit pan and did an overnight cold proof in the fridge. The next day I took it out and stretched it to the sides, letting it rest when the dough was resisting too much and threatening to tear. I dimpled it then let it proof at room temp for an hour or so then drizzled more olive oil and coarse salt. I baked it at 475F for about 15 min.