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 starter and knead for 4 minutes at medium speed.
Gradually add the olive oil while kneading until fully absorbed.
Fold the dough 4–5 times, place in a covered bowl, and let rise at room temperature for 1–2 hours until slightly increased.
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 for another 24 hours at 4–5°C.
Leave at room temperature for 2 hours, then stretch by hand into 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 and serve hot, cut into 8 slices.
