Prepare the biga the night before by mixing flour, yeast, and water. Let ferment for 24 hours at 18°C. The next day, knead the biga with sugar (or malt), yeast, water, oil, and salt.
Fold the dough, form a ball of about 180–200 g, and let it rise until doubled. Roll out the dough on semolina flour, add tomato passata, and top with thin slices of Dreamfarm mozzarella alternative (press them slightly with your hands to help them melt better). Bake at 250°C until golden. Finish with fresh basil and a drizzle of olive oil.