1: To prepare the biga, combine the flour with water and yeast.

Using your fingertips, mix coarsely until all water is absorbed. (Note: The dough should not be too compact.) 

2: Rest at room temperature in a container covered with a clean cloth for 16 hours.

3: In a large bowl, mix 100 grams of water with the crumbled biga.

4: Add the flour, mix well, then remove from the bowl and knead with your hands on a hard surface for 6 to 7 minutes.

5: Return the dough to the bowl; add the salt and the remaining 20 grams of water.

Continue kneading for 7 to 8 minutes.

6: Divide the mixture into 4 equal dough balls (about 140 grams each); cover with a clean cloth and proof on a floured work surface for 6 hours.

7: Form a rectangle from one ball of dough by rolling it out to roughly 10 inches by 6 inches (25 centimetres by 15 centimetres).

8: Tap a rolling pin into ¼ of the cold butter to flatten it into a smaller rectangle, about 6 inches by 3 inches (16 centimetres by 8 centimetres).

9: Place the butter on top of the dough and sprinkle with a quarter of the freshly grated  Parmesan.

Fold the dough over it so no butter peeks out. 

10: Rest in the fridge for 30 minutes.

11: Take the dough out of the fridge and roll it out again into an 8 inch by 12 inch (20 centimetre by 30 centimetre) rectangle about ¼ inch (6 millimetres) thick.

12: Fold the two longer ends into the middle so they overlap.

13: Let the dough rest in the fridge for 30 minutes.

14: Repeat the process of rolling the dough out into a rectangle and folding it in one more time.

15: Lightly flour your work surface and form into a 12-inch (30-centimetre) disc.

16: Slice the peeled onions into ¼ to 1 inch strips (1 to 2 centimetres thick).

Add the water and onions to a saucepan, cover, and cook over medium heat until translucent, about 10 to 15 minutes. Stir occasionally. 

17: Spread 4 tablespoons of crème fraîche on the dough base, leaving about an inch (2 1/2 centimetres) around the edge for the crust.

18: Sprinkle with a quarter of the Parmesan, then add a quarter of the cooked onions on top.

19: Preheat your Ooni oven, aiming for 300 °C (570 °F) on the centre of your baking stone.

You can check this quickly, accurately and from a safe distance using an infrared thermometer.

20: Launch the pizza and turn off the gas (or close the baffle if you're using wood).

Bake for 3 minutes in the residual heat, turning every 20 seconds to ensure an even bake.

21: As soon as the pizza is cooked, remove from the oven.

Add slices of sausage and sprinkle with the sea beans.

22: Slice, serve and enjoy!

23: Repeat the steps for the remaining pizzas.