1. Combine the Starter and Water: In a large mixing bowl, gently whisk together your active sourdough starter and the warm water until the starter is mostly dissolved. The mixture should look milky and slightly frothy.

2. Add Flour and Salt: Add the bread flour and fine sea salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry spots of flour remain. It will be sticky.

3. First Knead and Rest: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until it starts to come together, then drizzle the 10 grams of olive oil over the dough and knead it in until fully incorporated. The dough will become smoother and more elastic. Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 30 minutes.

4. Perform Stretch and Folds: Over the next 2-3 hours, perform a series of “stretch and folds” every 30 minutes. To do this, lightly wet your hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat this process 3-4 times until you’ve worked your way around the dough. This builds strength without heavy kneading. After the last stretch and fold, cover the bowl and let the dough bulk ferment at room temperature for 4-6 more hours, or until it has noticeably increased in size and looks bubbly. Alternatively, you can place it in the refrigerator overnight (8-12 hours) for a slower, more flavorful fermentation.

5. Prepare the Pan and Shape the Dough: Generously coat a 9×13-inch Detroit-style pizza pan (or a similar rectangular metal baking pan) with olive oil, ensuring the sides are well-oiled. Gently transfer the fermented dough into the oiled pan. Using your fingertips, gently press the dough out towards the edges of the pan. It might resist at first; if so, let it rest for 10-15 minutes, then continue pressing until it fills the pan. Avoid tearing the dough.

6. Final Proofing: Once the dough fills the pan, cover it loosely with plastic wrap or a clean kitchen towel and let it proof at room temperature for 2-4 hours. The dough should look visibly puffy and airy, almost doubled in size, and feel soft to the touch. This is your final rise before baking.

7. Bake the Pizza: Preheat your oven to 475 F (245 C) with a pizza stone or steel if you have one, placed on the lowest rack. Once the dough is proofed, add your desired toppings (cheese first for Detroit-style!). Carefully transfer the pizza pan to the preheated oven. Bake for 20-25 minutes, or until the crust is deeply golden brown on the bottom and edges, and the cheese is bubbly and slightly caramelized.

8. Cool and Serve: Remove the pizza from the oven and carefully slide it out of the pan onto a wire rack. This helps keep the bottom crust crispy. Let it cool for 5-10 minutes before slicing and serving.