1. Combine starter, water, and olive oil until dissolved

2. Add flour and salt and mix until a rough dough forms

3. Knead dough by hand or mixer until smooth and tacky

4. Cover and let dough bulk ferment 4–6 hours at room temperature

5. Perform stretch and folds every 30 minutes during first 2 hours

6. Refrigerate overnight for deeper flavor if desired

7. Oil a Detroit-style pan and transfer dough, pressing to fill

8. Proof dough 30–60 minutes until puffy

9. Layer cheese edge to edge, pressing into corners

10. Add sauce in stripes and any additional toppings

11. Preheat oven to 500°F and bake on lowest rack 15–20 minutes

12. Loosen edges and transfer pizza to a rack to cool

13. Slice into squares once slightly cooled