Mix all the flour and water until no dry flour remains.

Cover with plastic wrap and refrigerate for at least 2 hours to autolyse.

When the starter reaches its peak, add it into the dough.

Spread with your hands, then perform 4–6 stretch and folds.

Shape lightly into a round and rest for 30 minutes.

Add salt and oil, mixing them thoroughly into the dough.

Round the dough again and rest for 30 minutes.

Perform 4 sets of coil folds.

After the 4th set, cover and refrigerate for 12–24 hours to cold ferment.

The next day, place the dough onto a baking tray lined with parchment paper and brushed with oil.

In a small bowl, mix bell peppers, raw garlic, water, and olive oil until the liquids are emulsified.

Drizzle a little of this mixture over the dough and shape it.

Dimple the dough, then add the toppings.

Pour the remaining emulsion over, then sprinkle with sea salt.

Bake in a preheated oven at 210°C for 20–22 minutes (for Tjean ovens, refer to the temperature and time provided above).

That's it! Enjoy!