In the evening, combine the sourdough starter and water in a large mixing bowl. Add the flour and salt. Continue mixing, and then finish by hand to fully incorporate the flour. Cover with plastic wrap or a clean kitchen towel and let rest for 30 minutes at room temperature.

After resting, return to the bowl and fold the dough over itself several times, similar to the stretch and fold method, to create a rough ball. The dough is now ready to rise.

Transfer the dough to a lightly oiled high-sided 2 qt. dough tub. Cover and let rise overnight at room temperature, about 68 F for 10-12+ hrs. The dough is ready when it has almost doubled in size.

Coat a non-stick 9×13-inch baking pan with 1 tablespoon of olive oil. Use your hands to rub the bottom and sides of the pan.

Remove the dough directly into the pan. With oiled fingertips, gently dimple and stretch the dough to reach the corners and sides of the pan. Cover the pan with an inverted baking sheet and rest in a warm spot for 30 minutes.

After 30 minutes, return to the pan and dimple the dough again. Cover and rest for another 30 minutes. Preheat your oven to 450 F.

Place the baking pan on the bottom rack. Bake the dough @ 450 F for 15-18 minutes, or until the surface is set and the bottom crust is light golden brown.

Remove the pan from the oven. Top the par-baked pizza crust with tomato sauce, season with salt and pepper, add basil leaves, a fresh grating of Parmesan cheese, and drizzle with olive oil. Sprinkle with mozzarella cheese.

Bake @ 450 F, middle or top rack until the cheese is melted and broiled in some spots, about 12-15 minutes.