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Place the biga, flour, and 58% of the total water into the mixer.
After about 5 minutes, add the salt and the remaining water.
Finish with the oil. Kneading time: about 18-20 minutes at 25°C.
Bulk fermentation: rest for about 45 minutes.
Shaping: form balls based on the desired size for presentation.
Proofing: at room temperature until doubled in size.
Stretching and pre-baking: stretch the ball and pre-bake without toppings at 270°C for 6 minutes.
Final baking: at 260°C for about 5 minutes.