Roman pizza in pala made from a biga

For the biga, combine the flour mix, the water and the dry yeast, adding the water slowly.

Rest the biga 24 hours in a deep container in the cool room, with room to proof.

In the mixer put the wholemeal flour and the yeast, add the biga, then add the water a little at a time, waiting for the dough to take each addition before adding more.

Add the rock salt and keep mixing to 80 percent hydration.

Check the dough temperature; it reads 24 degrees. Finish with the extra virgin olive oil and mix until absorbed.

With wet hands lift the dough out into a deep container and bulk ferment one hour, until doubled; mark the container so the rise is measurable.

Turn the dough onto semolina, cut with a large scissor and weigh pieces of 600 to 650 grams for a half metre pizza, or one kilo to 1.2 for the middle size.

Fold each piece in on itself to a round, turn it over and adjust; it will be long rather than perfectly round.

Proof on a tray until three times its starting size.

Flour the top, turn the dough onto semolina on a wooden board and massage it out, then move it onto the paddle.

Add a little extra virgin olive oil on top and make a few holes in the dough to stop it proving further in the oven.

Par bake between 250 and 300 degrees to drive the water out of the dough, 3 to 4 minutes, until it starts to brown.

In a wood fire oven bring it to 300 degrees and par bake without flames or on a very low flame.

Take it out, add the toppings and finish cooking. Note variation: baked through without par baking and finished with only a little salt on top, it is a focaccia.

Note variation: topped as a classic margherita.