On day one, make the biga. In a bowl, combine the flour, water and yeast and rub the ingredients together with your fingertips until the mixture clumps together and looks like wet breadcrumbs. Cover the bowl with a plate and leave it in a cool environment for 12 hours or overnight.

On day two, mix the dough. In the bowl of a stand mixer fitted with the dough hook, combine 368g biga, flour, malt powder and half the water and mix it on medium speed until it is smooth. Add the salt and continue to mix until it is uniform.

Start adding the remaining water, a little at a time, allowing the dough to come together before the next addition. Add half the olive oil and mix until it has been absorbed into the dough. Add the remaining oil and mix again until it has been absorbed.

Lightly oil a wide, shallow container with neutral oil. Place the dough inside it and mark the top of the dough on the outside of the container. Cover the container with a tea towel and allow the dough to bulk ferment for 1½–2 hours.

Turn the dough out onto a clean work surface. Using the bench scraper and a wet hand, tighten the dough into a ball. Let rest for 30 minutes.

Flour your work surface with all-purpose flour. Invert the dough onto the flour and use your fingers to gently press it out to a rough oval shape that’s about 1.25cm thick. Coat the sheet pan with olive oil, then transfer the dough to it.

Preheat the oven to 250°C. Top the surface of the dough with the sauce of your choice. Transfer the dough to the oven, atop the pizza stone. Bake the pizza for 15 to 20 minutes, until it is golden brown. Cut it into segments and serve it hot.