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Prepare the biga by mixing 360 g of water with 8 g of fresh brewer’s yeast and 800 g of flour. Let it ferment for 18 hours at 18°C.
Once the biga is ready, knead it with 200 g of type 1 flour, 10 g of yeast, 18 g of malt, and 150-170 g of water. Gradually add the remaining water and 25 g of salt.
Once the dough is formed, add 30 g of extra virgin olive oil and let it rise until doubled.
Divide the dough into 300 g pieces and let them rise until doubled again.
Spread the dough on a bed of semolina and pre-cook in the oven at 290°C for 5-6 minutes.
Cool the pizzas and store them in the fridge or freezer.
To serve, defrost if frozen, stuff as desired, and regenerate in the oven at 220°C for 4-5 minutes.