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Add the water and starter to a large bowl, mix until combined.
Add the flour and salt, mix until you have shaggy dough. Let rest 30 minutes.
Complete 4 sets of stretch and folds, 1 round every 30 minutes.
With slightly wet finger tips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a ¼ turn and repeat, continue until you have come full circle to complete your first round of folds.
After final set of stretch and folds, cover and let rise for 6-8 hours or overnight at room temperature.
Pour half of the oil mixture into a 9×11-inch baking pan, or cast iron pan. Coat the bottom and the sides fully.
Transfer the risen dough to the prepared baking pan, spreading it out to the edges.
Let rise again 30 minutes in a warm spot until doubled in size.
Preheat the oven to 450°F.
Pour the other half of your oil mixture over top of your dough, top with shredded cheese.
Use your fingers to create dimples in the dough.
Bake for 18-20 minutes, or until internal temperature reaches 205-210°F.