– active sourdough starter – water – bread flour – olive oil
Using a bowl of a stand mixer, measure out the ingredients and mix them using a dough hook attachment.
If you don't have a stand mixer, just mix the dough in a large mixing bowl and bring it together with your hands. Knead it for at least 5 minutes to help the dough develop strong gluten bonds.
The dough should be firm and elastic so that a ball forms and it holds the shape quite well. Cover the dough with something airtight.
The next day, after the dough has risen for about 75%, it's time to shape the dough. You should be able to shape it on your counter without adding any extra flour.
Divide the dough into 4 equal pieces and shape them into balls. In the center of each ball, make a hole with your thumb and stretch it.