Place 1 cup of warm water in a small mixing bowl. Add 1/4 teaspoon of the yeast. Stir it up. Add 1 cup of the AP flour and mix the mess up into a soupy-like mixture. Let it sit in the kitchen with a towel over it overnight. It should look bubbly. This is the Biga.
The next day, about 3 hours before you're ready to make your pizza, add 1 cup warm water, another 3/4 teaspoon yeast, salt, olive oil then stir it up.
Add 3 cups AP flour and get it all mixed real nice. Let it sit and hydrate for 30 minutes covered with the towel. Then, kneed a little, pulling and stretching the dough until it gets stiff. Cover, and repeat the pull and stretch every 30 minutes or so.
When you’re ready, just roll it out as normal. Enjoy.
