Prepare biga, he flour, water and yeast and mix with a dough hook on low speed for 3 minutes. Transfer into a container, cover and let ferment @ 75℉ for 8 hours.

To prepare the final dough, combine the flour and yeast. Add the water, biga, olive oil and salt to the mixer, the add the flour and yeast. Mix with dough hook on low speed for 4 minutes. The dough should be very loose.

Bulk ferment the dough til it doubles in size(45min) fold gently. Ferment for another 45min

Divide into 6 equal pieces and preshape into large rounds.