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In the bowl of a stand mixer fitted with a dough hook attachment, add flour and 162 grams water. Mix 4 minutes on low speed, or until all flour is incorporated. Loosely cover and let sit 2 hours at room temperature.
Uncover and return to stand mixer. Add starter and mix 15 minutes on low speed. Add salt and mix additional 5 minutes, or until dough passes the windowpane test.
Divide dough into 430-gram portions. Transfer to airtight containers and refrigerate overnight.
Heat wood-fired oven to 800°F.
Place 1 portion Dough on a lightly floured work surface. Stretch into a 16-inch round.
Top with an even layer tomato sauce followed by cheeses and pepperoni. Season with salt.
Bake 4 minutes, rotating if necessary to ensure even browning.
Cut into 8 slices and serve.