For the Biga: Mix the flour, water, and yeast until clumpy and dry. It should not form a smooth dough.

Cover and ferment at room temperature (65–70 °F) for 16–18 hours, until lightly domed, airy, and sweet-smelling.

For the Dough (if with mixer): Add 400 g of water and yeast to the Ooni spiral mixer bowl and dissolve completely.

Tear in the ripe biga and mix on low speed for about 3-4 minutes, just until it softens and begins to break apart.

Gradually add the flour in three to four additions over 3 minutes, keeping the mixer on low speed.

Drizzle in the reserved 56 g water slowly while mixing until the dough begins to clear the bowl and look cohesive.

Add the salt and continue mixing for 1–2 minutes on low-medium speed.

Total mix time: about 6–7 minutes, or until the dough is soft, cohesive, and just tacky.

Target final dough temperature: 75–77 °F (24–25 °C).

Mix the Dough (If By Hand): In a large mixing bowl, dissolve the yeast in 400 g of water, then tear in the ripe biga.

Massage and pinch the biga in the water with your fingers until mostly broken up. Small pieces are fine.

Add the flour gradually while mixing with your hands or a dough spatula until a rough mass forms.

Add the salt and remaining 56 g water a little at a time while squeezing and folding the dough to help it hydrate.

Once it comes together, rest the dough covered for 15 minutes.

Perform one set of slap-and-folds (about 20–30 motions) until it starts to smooth out.

Rest again for 15–20 minutes, then do one more gentle set of folds.

When the dough feels soft, cohesive, and slightly tacky, stop.

Target dough temperature: 75–77 °F (24–25 °C).

For the Rest: Cover the dough and rest for 15–20 minutes.

After resting, the surface should appear smoother and the dough more elastic.

For the Bulk Ferment: Transfer to a lightly oiled bowl, cover, and let rest at room temperature (around 70 °F) for 2–2.5 hours.

The dough should rise slightly and feel airy, but not double in size.

For the Dough Balls: Divide into six 270 g portions.

Shape each portion gently into a ball and place in lightly oiled containers or trays.

Refrigerate overnight.

For the Bake Day: Remove the dough balls from the refrigerator 4 hours before baking.

Keep covered while they warm and relax.

Coat each dough ball in semolina flour.

Stretch gently into 12-inch rounds, preserving the edge gas.

Top with desired toppings.

Bake in a high-heat oven at 850–900 °F for about 90 seconds, until puffed and spotted.