1. Stir dough starter into warm water until dissolved, add flours, mix until combined, cover and rest for 45 minutes.

2. Sprinkle salt and sugar over dough, drizzle olive oil, and gently work in by folding until absorbed.

3. Perform 3 sets of stretch-and-folds every 30 minutes over 2 hours to build gluten.

4. Cover and bulk ferment at room temperature for 4–6 hours until doubled and puffy.

5. Grease a baking sheet, transfer dough gently, and stretch to fit without deflating.

6. Cover and proof for 1½–2 hours until light and domed, preheat oven to 400°F (200°C).

7. Press strawberries into dough, drizzle with honey, scatter lemon zest, and finish with olive oil.

8. Bake for 25–30 minutes until golden at the edges and strawberries are glossy and jammy.

9. Cool for 10 minutes before slicing and store in an airtight container at room temperature for 1–2 days.