Ingredients
5 kg   Speciale Oro / Manitoba / Manitoba Oro / Antica Tipo 1 Oro flour (white / semi-whole wheat bread flour)
2.5 l Water (50%)
50 g  Yeast (1%)
Final dough temperature 18-20° C

Directions
Knead for 7 minutes on speed 1. Place the dough in a container with tall sides and let rise for 18-24 hours at 18-20° C.
 
THE DOUGH
Ingredients
7.550 kg Biga
5  kg    Nazionale / Nazionale Oro / Super / Antica Tipo 1 flour (white / semi-whole wheat flour)
4 l  Water (65%)
200 g  Salt (2%)
50 g    Malt (0.5%)
350 g  Lard or olive oil (3.5%)
100 g  Yeast (2%)
Final dough temperature 25-26° C
 
Directions
Combine all ingredients and knead for 5 minutes on speed 1, then 6 minutes on speed 2 until dough is smooth and silky. Rest for about 20-30 minutes. Divide into pieces each weighing 0.9-1 kg for 60 x 40 cm sheet pans (or more for larger pans) and form into round balls. Roll out on sheet pans (preferably non-stick) greased with oil. Spread with tomato sauce seasoned with salt. Let rise in a proofer at 35° C and RH of 75-80% for about 70-90 minutes or at room temperature for a longer time. Bake at high temperature. Baking time about 20-25 minutes for 0.9 kg of dough. Take out of the oven, top with mozzarella or as desired and finish baking.