| 1 | Stir yeast into warm water in a mixing bowl & let proof for 10 minutes. |
| 2 | Add the 3 c water & squeeze the biga into the flour through your fingers. |
| 3 | Whisk in the flour & the salt, ?c at a time until the dough becomes too thick to whisk. |
| 4 | Using your hands, continue to mix until a dough is formed. |
| 5 | Set it on a floured surface & knead 13 to 15 minutes until smooth & elasticy. |
| 6 | Set dough in a large, lightly oiled bowl, cover tightly & leave to rise in a cool spot until tripled, 8 hours. |
| 7 | Shape dough by turning out onto a floured surface & divide into 3 pieces. |
| 8 | Shape each piece into a rough ball. |
| 9 | Oil 3 14" or 15" pizza pans & stretch each ball of dough to cover (or roll with a rolling pin). |
| 10 | If the dough resists, allow it to rest for a few minutes before resuming. |
| 11 | You will need a 1" rim on each dough base. |
| 12 | The dough can be left for up to an hour before being topped. |
| 13 | Sprinkle the oregano over the dough & drizzle on the oil, spreading it over the top. |
| 14 | Squeeze the tomato chunks right on top of the dough & scatter the rest on top. |
| 15 | Add green onions & capers. |
| 16 | Finish by sprinkling salt over. |
| 17 | Preheat oven to 450°F. |
| 18 | Bake pizze until the crusts are golden, 20 to 25 minutes. |
| 19 | Brush edges with oil & serve hot. |
| 20 | Variation: shape dough into 3 rounds & place on oiled baking sheets sprinkled with cornmeal. |
| 21 | Cover & let rise for 2 hours. |
| 22 | Bake at 450f until hollwo when tapped. makes 3 loaves |
