DOUGH
1/4 ts Dried yeast
1/2 c  Warm water
3 c  Water, room temperature
3/4 c  Durum flour biga, see recipe
7 1/2 c  Durum flour
1 tb Salt

TOPPING FOR 3 PIZZE
3 3/4 ts Oregano, chopped
6 tb Olive oil
2 lg Juicy tomatoes
3 Green onions, white part,
— trimmed & sliced, opt.
3 ts Capers, optional
1 1/2 ts Salt
Olive oil
Cornmeal

Stir yeast into warm water in a mixing bowl & let proof for 10 minutes. Add
the 3 c water & squeeze the biga into the flour through your fingers. Whisk
in the flour & the salt, 1/2 c at a time until the dough becomes too thick
to whisk. Using your hands, continue to mix until a dough is formed. Set
it on a floured surface & knead 13 to 15 minutes until smooth & elasticy.
Set dough in a large, lightly oiled bowl, cover tightly & leave to rise in
a cool spot until tripled, 8 hours. Shape dough by turning out onto a
floured surface & divide into 3 pieces. Shape each piece into a rough ball.
Oil 3 14″ or 15″ pizza pans & stretch each ball of dough to cover (or roll
with a rolling pin). If the dough resists, allow it to rest for a few
minutes before resuming. You will need a 1″ rim on each dough base. The
dough can be left for up to an hour before being topped. Sprinkle the
oregano over the dough & drizzle on the oil, spreading it over the top.
Squeeze the tomato chunks right on top of the dough & scatter the rest on
top. Add green onions & capers. Finish by sprinkling salt over. Preheat
oven to 450F. Bake pizze until the crusts are golden, 20 to 25 minutes.
Brush edges with oil & serve hot. VARIATION: Shape dough into 3 rounds &
place on oiled baking sheets sprinkled with cornmeal. Cover & let rise for
2 hours. Bake at 450F until hollwo when tapped. Makes 3 loaves.