Biga Pre-Fermented Dough

1. Dissolve the Yeast: Combine yeast and water until yeast dissolves.
2. Mix the Dough: Add flour to the proofing tray. Add water/yeast mixture to the proofing tray and lightly combine with fingers. DO NOT kneed the dough, you're going for a disconnected stringy consistency resembling loose noodles.
3. Incorporate the Flour: Keep mixing until all the dry flour parts are incorporated (this is key as you don't want dry bits remaining in the mixture.
4. Transfer to a Bowl: Place the loose mixer into a bowl or vertical container. DO NOT leave the mixture in a wide container like the proofing tray to rest. Confining the dough in something more narrow will help it to continue combing over the resting period.
5. Rest the Dough: Cover the bowl with plastic wrap or a tightly fitting damp towel and rest for 12-14 hours until Biga doubles in size.
6. Check the Biga: After resting, Biga will have wonderful aromatic quality with small air bubbles and a somewhat dense consistency.

Pizza Dough

1. Dissolve Salt in Water: Combine water and salt, stirring until all the salt is dissolved.
2. Add Biga to Mixer: Place Biga into the stand mixer with a dough attachment. Turn mixer on speed setting of 1.
3. Add Water Gradually: Slowly add water/salt mixture in small increments just until the bottom of the bowl is wet. Once the dough absorbs the water at the bottom of the bowl, repeat the process and continue until all the water/salt mixture is incorporated into the dough.
4. Incorporate Malt: Slowly add the malt, letting it combine into the dough gradually - DO NOT add all the malt at once.
5. Add Chilled Water: Add the chilled water and continue mixing until you have a silky and fully combined dough.
6. Rest at Room Temperature: Remove the mixing bowl, cover with plastic wrap or tightly fitting damp towel, and rest for 2 hours at room temperature.
7. Cold Rest: After 2 hours of resting at room temperature, move the bowl in the refrigerator to cold rest for another 2 hours.
8. Let the Dough Soften: Remove dough from refrigerator and rest at room temperature for 15 mins to let it soften.
9. Portion the Dough: Weigh out 320-gram portions shaped into tightly kneaded balls, place them into your clean proofing tray, and seal the tray tightly. You should have ~ 5 pizza balls.
10. Separate Pizza Balls: After 4 hours in the proofing tray, remove pizza balls one at a time by gently using a spatula to separate the balls from each other and the walls of the proofing tray before sliding the spatula underneath the ball to remove them.
11. Shape the Pizza: After your dough has risen, you'll want to handle it gently to keep those nice air bubbles inside. Instead of using a rolling pin, dust the dough ball with some flour and use your fingertips to gently press and stretch the dough from the center outwards, leaving the very edge a little thicker to create the crust. If you're careful and patient, pushing the dough out evenly without tearing or squishing it, you'll create an airy and light crust once it's baked.
12. Dress the Pizza: Dress your pizza with the pizza sauce, or use your own, as well as the cheese, garlic, and fresh basil.
13. Use the Pizza Peel: Gently slide, not lift, the pizza onto the pizza peel and give the peel a gentle shake (forward and backward) to ensure it's not sticking to the peel.

Pizza Sauce (can be made in advance)

1. Blend the Ingredients: Combine 1 can of tomatoes, olive oil, salt, fresh basil, garlic, and salt in a blender and mix to the desired consistency. Set aside

Baking in Ooni Pizza Oven

1. Preheat the Ooni: Preheat pizza oven to ~ 800 degrees F to 900 degrees F"for at least 30 minutes.
2. Cook the Pizza: Transfer the pizza into the pizza oven for 1 to 2 minutes, rotating ¼ turn as the edges of the pizza start to brown.
3. Finish and Serve: Once the pizza is browned, remove the pizza using the peel, garnish with any additional topping as desired, slice to your liking, and enjoy!

Baking in Home Oven

1. Preheat the Oven: Preheat the oven to 500 degrees F with the pizza stone or pizza plate inside for at least 30 minutes.
2. Bake: Transfer the pizza to the oven for ~ 10 minutes. Check pizza 7 minutes for progress and continue monitoring until cooked. Cooking time will vary based on several factors, so just keep an eye on it until you're happy with the browning level.
3. Finish and Serve: Once the pizza is browned, remove the pizza using the peel, garnish with any additional topping as desired, slice to your liking, and enjoy!