Pour the cold water into a pitcher or glass.

Dissolve the fresh yeast in the cold water, stirring until completely dissolved.

In a large bowl, add the strong flour.

Pour the yeast-water solution over the flour.

Mix with a fork until the ingredients are just incorporated and a rough, shaggy dough forms.

Transfer the dough to a non-airtight container, ensuring the lid allows air to pass through.

Let the biga rest at 18°C overnight for 18-20 hours.

Transfer the fermented biga into the bowl of a stand mixer.

Add the medium strength flour, malt, and a portion of the cold water.

Use the dough hook attachment and start the mixer at low speed.

Gradually add the remaining water.

Let the ingredients knead until well incorporated and a smooth, elastic dough forms.

Gradually increase the speed, but be careful not to overheat the dough; check the temperature with a thermometer.

Add the salt and continue kneading at medium speed for about 5-7 minutes, until the dough is smooth and elastic.

Transfer the dough onto a work surface.

Perform folds on the dough to reinforce it without overworking it, folding it onto itself.

Cover the dough and let it rest for 10-15 minutes.

Give it another reinforcement fold and place the dough in a greased container.

Let the dough proof at around 26°C for about 1 hour, or until doubled in size.

Once the resting time is over, shape the dough into an elongated loaf without making it too tight.

Place the loaf in a greased container and let it proof at around 26°C until doubled in size.

When the dough has proofed, stretch the pizza by hand using plenty of semolina.

Transfer the stretched pizza onto a 30×40 cm (approximately 12×16 inches) iron pan.

Bake the pizza in the bottom of a preheated oven at 250°C (482°F).

Bake for about 10-15 minutes, or until the surface is golden and crispy.

Once baked, remove the pizza from the oven and let it cool slightly before serving.