Oil a baking sheet or baking dish with canola oil. Set aside.

Fit a food processor with a blade, any blade. It doesn’t matter. Seriously. Add 00 flour, bread flour, salt, sugar and yeast. Fix the top and pulse to combine the ingredients.

Combine the water, olive oil and starter in a small bowl. With the food processor running, pour the wet ingredients through the feed tube.

Allow the food processor to run until a ball forms and then let it run another 30 seconds. Stop the food processor.

You’ll need a lightly floured work surface! The dough isn’t that sticky, so you don’t need a ton of flour. Using a spatula, scrape all the dough onto the counter. With a bench scraper, divide it into two equal pieces.

Form each one into a ball by folding all four sides into the center. Flip it over seam-side down. Tighten the dough balls by pulling the dough towards you, rotating and then pulling it towards you again. Shape it into a smooth round.

Place each ball on the oiled sheet. Rub some oil on the top of the dough. Wrap each tightly in plastic wrap and place in the refrigerator.

Refrigerate 24-72 hours. The longer it sits, the more the flavor will develop.

Before you use it, take the dough out of the refrigerator and let it sit at room temperature for 2-4 hours.