- Mix the ingredients together into a biga and leave covered in a cool spot to rise until the next day.
- Mix the biga, water, yeast, salt, and olive oil thoroughly so that the biga is completely blended in.
- Add both flours a little at a time and knead thoroughly to make a firm dough. The amount of flour needed may vary.
- Set aside covered in a cool place to rise until the next day.
- Punch down the dough and cut it into quarters. Put each piece in a bowl and allow the dough to rise until double its size.
- Slice the onions very thinly and cook them in some olive oil in a pot over medium-high heat until they are translucent.
- Add the tomatoes, tomato paste, wine, and oregano and allow to simmer for about 20 minutes uncovered. The sauce can be puréed if a finer consistency is desired.
- Season with sugar, salt, and pepper. Set aside to cool.
Baking the Pizzas
- Place a pizza stone in the oven and preheat the oven to the highest temperature, preferably above 300°C (550°F). Roll out the pizza dough pieces and spread a layer of the tomato sauce on top. Cover with the toppings.
- Bake the pizzas on the preheated pizza stones (or on a pizza pan).
Some suggested toppings for the pizzas are: crumbled Gorgonzola, anchovies in olive oil, pieces of fresh asparagus, dark mushrooms according to season, capers, Parmigiano-Reggiano, pancetta, air-dried ham, and truffles (grated on top after baking).
There are pizzas and, then again, there are pizzas. If, however, one has the great good fortune to be on hand when everything comes together flawlessly, pizza rises above the ordinary. If the dough, the sauce, and the toppings all complement each other perfectly and the pizza is baked in a wood-fired stone oven, which produces a crisp crust with air bubbles and black smudges, and it has a true smoky taste, one has had the chance to experience the essence of deliciousness and simplicity.