Place the flour and cold water in the mixer and knead with the dough hook for 10 minutes. Add the salt and continue kneading for another 10 minutes.

Add the sourdough and knead for 4 minutes on medium speed.

Gradually pour in the olive oil while kneading until fully absorbed.

Fold the dough 4–5 times, place it in a covered bowl and let it rest at room temperature for 1–2 hours until slightly risen.

Fold the dough again 4–5 times.

Transfer to a container, cover and refrigerate for 24 hours at 4–5°C.

Shape into one ball, cover and refrigerate again for another 24 hours at 4–5°C.

Bring to room temperature for 2 hours, then gently stretch the dough by hand in a well-oiled baking tray.

Add tomato sauce and cheese, bake in a preheated oven at 250°C (480°F) for 8–10 minutes.

Finish with a drizzle of olive oil, slice into 8 pieces and serve hot.