Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 3-4 hours at 78-80°F until doubled, bubbly & peaked.

To a large bowl, mix together ripe levain with water and marinara sauce. Whisk together. Then add salt, seasoning, garlic powder and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.

After the dough has rested, perform a series of 'stretch and folds' over the next 1 ½ hours. Wet your hand and reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside.

Stretch and fold #1: 30 minutes into bulk fermentation. Prepare Mozarella, pepperoni and basil, cutting them into chunks and small pieces.

Stretch and fold #2: 30 minutes later, add the mozzarella cubes, pepperoni chunks, and fresh basil. Stretch and fold again.

Stretch and fold #3: 30 minutes later, stretch and fold again.

Stretch and fold #4: 30 minutes later, stretch and fold again.

Cover the dough and let rise for 2-2.5 more hours at 78ºF.

Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself.

Let the dough rest uncovered for about 30 minutes at room temperature.

Prepare a bowl or banneton. Place a kitchen towel or hair net in the bowl and liberally flour as needed. Using a bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down.

Cover the dough with the tea towel/shower cap/plastic wrap and refrigerate overnight or up to 14-20 hours.

Preheat the oven: Put a Dutch oven (top and all) into the oven and preheat to 450°F for 20 minutes.

Use a very sharp knife or bread lame to score the dough.

Carefully remove the Dutch oven from the 450°F oven. Take the lid off and place your bread into the Dutch oven (including parchment paper).

After 25 minutes, take the lid off the Dutch oven for the remainder of the bake. Once the bread reaches an internal temperature of 205-210ºF, remove the bread from the Dutch oven to a cooling rack and let the bread cool completely before slicing.