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Before starting, please check the expiration date on the yeast.
The day before, make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour, ice cold water and salt. Finally, add the EVO oil NO KNEADING required.
Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center. Do this until the dough starts to resist and gets tricky to keep doing stretches.
Flip seamside down and shape into a ball.
The dough will be very wet and sticky.
Place in the fridge overnight.
The day after: Layer pan with parchment paper, then drizzle EVO oil abundantly. Shape the dough into a ball and place it in the pan. Grease the top of the dough and cover with plastic wrap. Let rest for about 3.5-4 hours.