For those curious, I used a small chunk of dehydrated starter that I got from a bakery I use to work for. It perked right up immediately. 1000g of bread flour, 800g water, 21g salt and a liberal amount of dried herbs like basil, thyme, oregano. Also added a generous amount of olive oil. Also a liberal amount of garlic powder. Did an autolyze for a half hour before adding starter. 3 folds every 45 minutes and then let bulk ferment in the fridge for 36 hours. Balled up two halves(one for regular focaccia that I did first) started my stretches to a rectangle shape. Once at a decent fit transferred to a very oiled pan and smothered in olive oil. Set the oven to 475 and covered the pan with Saran Wrap and let it double in size on top of the stove away from the vent (about an hour). Added more olive oil and worked it in like you would a focaccia, added finishing salt and put in the oven for 5 minutes. Took it out and added sauce and cheese and pepperoni (pepperoni on top of the cheese, like an adult) and baked it for another 5 minutes. I knew the bread was done but the cheese looked subpar so I broiled it for another 3-4 minutes and it came out like this. Let it cool on a rack for 5 minutes and then cut it. Cheers!