MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Main dish, Italian, Vegetarian
       Yield: 3 Pizze
    0.25 ts Dried yeast
    0.50 c  Warm water
    3.00 c  Water, room temperature
    0.75 c  Durum flour biga, see recipe
    7.50 c  Durum flour
    1.00 tb Salt
 MMMMM--------------------TOPPING FOR 3 PIZZE-------------------------
    3.75 ts Oregano, chopped
    6.00 tb Olive oil
    2.00 lg Juicy tomatoes
    3.00 ea Green onions, white part,
            -- trimmed & sliced, opt.
    3.00 ts Capers, optional
    1.50 ts Salt
            Olive oil
   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.