Make your leaven by adding 1 Tablespoon of starter to a clean jar along with 1/2 cup of water and 1/2 cup of flour. Stir with a wooden spoon and allow it to rise until doubled.

After your leaven is ready, add water to a large bowl and pour the leaven on top. The leaven should float. Stir to incorporate the leaven into the water.

Add flour and salt. Mix with a dough hook or a large spoon until fully incorporated and a sticky dough forms.

NOTE: If you are adding any herbs, cheese, or any additional add-ins to the dough, now is the time to add them.

Cover and let it bulk ferment for 1 hour. Then do a series of stretch and folds. Bulk ferment for another hour and then do a second stretch of stretch and folds. Leave the bowl on the counter to bulk ferment for an additional 3 hours. You'll notice a difference in the texture of the dough. The surface of the dough will look smooth and will jiggle when you touch it.

Prepare a 9x13 inch pan by pouring 2 Tablespoons of olive oil into the bottom of the pan. Pour a little in your hands to keep the dough from sticking. Pull the dough out of the bowl and onto the pan.

Use your fingers to gently stretch the dough. It shouldn't be stretched so thin that it reaches the edges of the pan but just enough to spread it out. Cover with plastic wrap and let it sit for the final rise of two hours. The dough will begin to spread out more on its own and take up more of the space inside the pan.

Preheat the oven to 425°F. Pour the remaining 1 Tablespoon of olive oil on top of the dough and spread it around with your fingers. Begin dimpling the dough with your fingertips by pressing into the dough making small visible indentation. This will also help to spread the dough to the full size of the baking pan.

Sprinkle flaky sea salt or add any toppings to the prepared dough and bake for 25-35 minutes. The underside of the dough will be golden brown and the internal temperature should reach 200°F.