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Knead water with dissolved yeast and Le 5 Stagioni Superior “00” flour for a few minutes on first speed. Then place the biga in a container.
Let the biga rest in the refrigerator at +4° C for 18 hours.
Knead the biga with flour, yeast, and half of the water for a few minutes on first speed. Switch to 2 speed and add the remaining ingredients.
Let the dough rest in an oiled container for 50 minutes.
Form dough balls of the desired weight and place them in a floured container.
Let them leaven for several hours at room temperature until doubled.
Spread them on durum wheat remilled semolina.
Bake dough bases in the oven with suitable pre-baking pizza peel.