1. In a bowl combine sourdough starter, water, and olive oil.

2. Stir in flour and salt until a rough dough forms.

3. Knead dough for 8–10 minutes until smooth and elastic.

4. Cover and let dough rest at room temperature for 4–6 hours until doubled.

5. Roll dough into a 12×16 inch rectangle on a floured surface.

6. Spread tomato sauce evenly, leaving a 1 inch border.

7. Sprinkle shredded mozzarella and add desired toppings.

8. Roll dough into a tight log and slice lengthwise, leaving one end attached.

9. Twist the two strands together with the filling exposed and form into a circle, sealing the ends.

10. Place wreath on parchment-lined tray, cover, and proof for 1–2 hours.

11. Preheat oven to 400°F (200°C) and brush wreath with olive oil.

12. Bake for 25–30 minutes until golden brown and cheese bubbles.

13. Cool for 10 minutes before garnishing with fresh basil and serving.