Put the biga, refreshment flour, salt, yeast, and malt in the machine and begin to knead using about 80% of the recipe water.
Once a compact and elastic gluten net is formed, add the rest of the water at second speed to facilitate absorption.
Add the oil as final ingredient and finish kneading.
Recommended final temperature is 27°C
Let rise in a previously oiled container until almost doubled in volume.
Portion and shape gently.
Allow portions to rise until doubled in volume; then spread and bake.
FOR PAN PIZZA
Hot oven at 280°, making sure to adjust the oven settings with more heat in the lower part (80%) and less heat in the upper part (20%), at least for the first baking.
Then invert the values to finish baking after having filled the bases.
FOR PINSA AND PIZZA IN PALA
Hot oven at 280°, making sure to adjust the oven settings with more heat in the upper part (80%) and less heat in the lower part (20%); then pre-cook and, using the same parameters, finish baking after having filled the bases.