Mix together 5 grams ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.

To a bowl add 100 grams levain, 425 grams water, 13 grams salt and 500 grams bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.

After 30 minutes, remove the cover and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time.

After 30 minutes, lightly wet your hands. Repeat the coil fold 4-6 times. You will notice the dough is stronger than your first set of coil folds. Cover and rest for 30 minutes.

After 30 more minutes, lightly wet your hands. Repeat the coil fold 4-6 times. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.

After 30 more minutes, repeat the coil fold 4-6 times. The dough should feel fairly strong and cohesive.

Cover and rest for 1.5-2 hours until the dough has scattered bubbles around the edges, has risen about 30-40% and is jiggly.

Pour 40 grams (3 Tablespoons) olive oil into a 12-inch round or 9 by 13 metal baking pan. Tip the pan around to cover the entire bottom of the baking pan.

Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Cover the pan with plastic wrap and stick in the refrigerator to rest overnight.

Take the pan of dough out of the fridge and set on the counter. Let it come to room temperature and rise until doubled (3-5 hours at 78-80ºF).

Once the dough has doubled in size and is ready to bake, preheat oven to 450ºF.

Drizzle more olive oil (about 30 grams/2 Tablespoons) over the top of the risen dough. Take your fingers and gently dimple the dough.

Bake for 25-30 minutes until bubbly, crispy and light golden brown on top. Let cool in the pan for 5-10 minutes before removing to a wire rack to cool.