Combine the sourdough starter with 45 grams of water and 45 grams of flour. Cover the mixture and let it sit at room temperature overnight until it becomes bubbly and doubles in size.

In a separate bowl, mix the ripe levain, water, and bread flour until well combined. Cover and let this mixture rest for 30 minutes.

After the resting period, add the salt to the dough. Use your fingers to mix the dough thoroughly until the salt is fully incorporated.

Wet your hands and transfer the dough to a shallow container for easier handling. Cover and let it rest for another 30 minutes.

Perform the first set of coil folds by wetting your hands and gently pulling the dough from the middle, stretching it up without tearing, and then letting it fall back under itself. Repeat this process for both sides of the dough and turn the container to repeat the folds. Cover and rest for 30 minutes.

For the second coil fold, wet your hands again and notice the dough's improved strength. Repeat the coil fold process 4-6 times, then cover and rest for another 30 minutes.

Repeat the coil fold process for the third and fourth sets, each time wetting your hands and noticing the dough becoming stronger. After the fourth set, cover and let it rest for 1 to 1.5 hours.

Check for signs that bulk fermentation is complete: the dough should be puffed up, domed, and have bubbles around the edges. If desired, you can refrigerate the dough for 24-48 hours at this point, but remember to add extra rise time when you take it out.

Prepare a 12-inch baking pan by adding ¼ to ⅓ cup of good quality oil, ensuring the entire bottom is coated. If your pan isn't non-stick, consider lining it with parchment paper before adding the oil and dough.

Place the dough into the oiled pan and gently stretch it from the center outward. If it doesn't fill the pan, cover it and let it rest for about 10 minutes before stretching it again. Repeat this process until the dough fills the pan, allowing it to rise for 2-3 hours at 78°F until it is light, airy, and bubbly.

While the dough is rising, prepare the pizza sauce. In a saucepan, heat the olive oil and sauté the garlic, oregano, and red pepper flakes for about 30 seconds until fragrant. Add the crushed tomatoes and season with salt and sugar to taste. Let it simmer for about 30 minutes, stirring occasionally, then allow it to cool.

Grate the cheeses and prepare any additional toppings like pepperoni. Preheat your oven to 450°F about 15 minutes before the dough is ready.

Once the dough has risen, drizzle a little olive oil on top and use your fingers to create dimples all over the surface. Spread ⅓ to ½ of the pizza sauce over the dough, depending on your preference. Top with a mix of mozzarella, havarti, and monterey jack cheeses, along with any other toppings you desire.

Bake the pizza in the preheated oven for 30 minutes until it is bubbly and cooked through. Allow it to cool for 5-10 minutes before removing it from the pan. Enjoy your delicious focaccia pizza!