Preparation of the Biga: In a bowl, dissolve the yeast in water. Add the flour and mix until you get a rough dough, don't work it too much, cover it with plastic wrap, and let it ferment (at room temperature) at 64-68°F for 16-18 hours.

Final Dough: Break the biga into the bowl or mixer, add some of the water and the yeast and start kneading. Add the remaining flour and gradually the rest of the water. When the dough starts to gain strength, add the oil and finally the salt, kneading until you get a smooth and elastic mass (final temperature around 75-77°F).

Rest and Folds: Cover and let rest for 45-60 minutes at room temperature then do a round of three folds to strengthen the gluten mesh and let rest for another 30 minutes.

Shaping: Grease a rectangular baking tray with extra virgin olive oil, gently spread the dough with your hands to the edges (thickness 0.6-0.8 inches). Cover and let rise for 2 hours or until well puffed.

Seasoning: Prepare an emulsion with extra virgin olive oil, water, and a pinch of salt (in a 2:1 ratio). Make the classic dimples with your fingers and spread the emulsion over it, adding some coarse salt on top.

Baking: Bake in a static oven on the lower rack at 428-446°F for the first 10 minutes, then move to the middle rack and bake for another 10/12 minutes until evenly golden and crispy crust.

Once ready and still hot cut it in half, fill it as you like with cold cuts and cheese and enjoy it steaming.