Pizza in Teglia (Roman al taglio).

Prepare the biga: mix biga flour, water, and yeast; cover and ferment at room temperature overnight (12-16h).

• Mix biga flour, water, and yeast to a rough, shaggy mass. Do not knead.
• Cover loosely and leave at 18-20°C for 12-16 hours.
• Ready when it smells boozy and the surface is dotted with bubbles.

Tear the biga into pieces and mix it into the final dough flour and water.

• Tear the biga into walnut-sized chunks.
• Add remaining flour and most of the final water; hold back ~50g.
• Mix until it comes together. It will look rough.

Knead until the dough is smooth, elastic, and evenly mixed. Add salt and oil halfway through.

• This is an 80% hydration dough, it will feel slack.
• Add salt and olive oil halfway through kneading.
• Use wet hands or a dough scraper. Stop when smooth and silky.

Bulk proof with folds every 45 minutes for 3 hours.

• Stretch-and-fold every 45 minutes, 4 sets total.
• Each fold tightens the structure; the dough firms up visibly.
• Keep the bowl at 22-24°C between folds.

Oil a sheet tray and gently stretch the dough to fill it.

• Use a generous 2-3 tbsp olive oil on the pan.
• Tip the dough in gently, don't degas it.
• Pull from underneath with your fingertips to reach the corners.

Top as desired and rest 20 minutes.

• Keep toppings light. The crust should be the star.
• Season sparingly: tomato, a splash of oil, and salt.
• A short rest helps the dough bubble up during baking.

Bake at 280°C for 12 min until golden and crispy on the bottom.

• Bake on the lowest rack for maximum bottom heat.
• Lift a corner with a spatula to check colour.
• Move to the top rack for the last 2-3 min to finish the toppings.