Note: We recommend using a digital scale to get the most accurate measurements for the ingredients.

First, dissolve the yeast into the jug of water. 

Place the flour in the bowl of a stand mixer and pour the water and yeast mixture on top. Use a metal spoon to roughly mix the ingredients together, then use your hands to firmly squeeze and grip the dough, pulling and tearing until all the flour is combined.

Transfer the mix to an airtight container, scraping down the sides of the bowl with your hands. Feel the dough for consistency, you should be left with dryish, scraggy clumps.

Cover and let rest for 16 hours at room temperature to give it time to ferment. After 16 hours have passed, the biga texture should be soft and stretchy with a complex gluten structure.

Tip: It’s important not to over-ferment your biga. If you don’t plan to make pizza for several days, put your biga in the fridge. You can also freeze biga for up to 3 months.

To prepare your dough, dissolve the salt into room temperature water, and set aside. Place the spiral dough hook on your mixer and transfer the biga to your mixer bowl and mix on low.

Slowly drip the salted water in, stopping each time the bottom of the mixer looks wet. This should take 5 to 10 minutes as the flour absorbs the water.

If you’re using diastatic malt, keep the mixer on and slowly sprinkle it onto the dough. The malt provides the yeast with a new food source, which makes the dough lighter and gives it a nice malty flavor.

Next, slowly pour the iced water onto the dough. For 65% hydration, add 10 grams; for 72% hydration add the full 80 grams. Stop adding water when your dough turns silky and stretchy, then continue to mix for another 5 minutes.

Wet your hands and pull and gather the dough from the bowl. Then place it in an airtight container and let it rest for 2 hours at room temperature, then move it to the fridge to rest for another 2 hours.

Once it’s finished resting, transfer the dough onto a floured work surface - it should be easier to work with than before -  then divide it into roughly seven 250-gram portions using your bench scraper. 

Fold and shape each portion into a ball, pinching the edges into the centre. Flip and pull the dough inwards to smooth out the bottom.

Leave the dough balls to proof for 4 hours at room temperature, or overnight in the refrigerator for the next day.

Next, fire up your oven and aim for 500 °C (950 °F) on the stone baking board inside. You can check the temperature quickly and easily with an infrared thermometer.

Generously dust your work surface with flour or fine semolina and place your dough ball on top. Stretch into a 12-inch base and add pizza toppings. Using both hands, lightly drag the pizza onto your peel, then launch into your oven.

Cook for 60 to 90 seconds, rotating the pizza every 20 seconds for an even bake. Once cooked, remove, slice and serve.