Topping

In a stand mixer mix the two flours with the sourdough starter and the water. At last add the salt. Continue kneading until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. At this moment add the olive oil and continue kneading until well incorporated. Change the flat beater to the dough hook and continue kneading for a few minutes until the dough is smooth, shiny and elastic. The dough will clean the sides of the bowl and make a slapping noise.
Transfer dough in a oiled bowl, cover with cling film and keep at room temperature for a few hours, then put in the fridge overnight for about 12 hours.
Remove bowl from the fridge and allow dough to rise at room temperature until doubled in size. Lightly oil an oven tray and stretch the dough with wet hands. Be careful no to break all te fermentation bubbles. Spread some tomato sauce on the pizza base, season with olive oil and salt and let rise at room temperature for 1 hour. Pre-heat the oven at 200ºC.
Sprinkle the surface with some fresh origano and bake the pizza at for 15/20 minutes.