In a tight container, whisk the first portion of yeast into the water. Stir in the semolina flour and mix until a cohesive ball forms. Cover tightly and let ferment at room temperature overnight until it expands and loosens.

First Mix: To a stand mixer bowl, add all of the overnight biga, barley malt, salt, the extra 200g of semolina flour, and the "first water" (150g).

Knead: Knead on low speed (or KitchenAid speed 3) for 7–10 minutes until the dough fully cleans the sides of the bowl and holds together.

Bassinate: With the mixer running on high speed, slowly stream in the "second water" (100g) along with the second portion of yeast a little at a time. Mix for 12–15 minutes until smooth and elastic. (Note: If it feels too loose, pause for 1–2 minutes, then resume on high).

Bulk Rise: Transfer dough to a lightly oiled container. Cover and proof for 2–3 hours at 76°F, performing 2–3 sets of stretches and folds during this window.

Tip the puffy dough onto a surface dusted heavily with semolina. Pinch all the floured edges into the center to shape it loosely.

Transfer the dough seam-side up into a tray lined generously with semolina flour. Cover and let proof for 1–2 hours at 76°F until doubled and highly aerated.

Preheat your oven to 500°F (260°C). Dust a baking tray with flour.

Turn the dough onto a well-floured workspace. Press your fingers deep into the dough to create pockets of air and spread it to match the footprint of your tray (~1 inch thick).

Gently pick up the dough, shake loose any excess semolina, and fit it into the tray. Top with olive oil and coarse salt if desired.

Bake for 12–15 minutes until deep golden.

The Roman Slice: Cut the baked crust down the center lengthwise, stuff it with your favorite fillings (like prosciutto and mozzarella), and return to the oven for 2 minutes to melt the inside and crisp the edges.