The approach which has worked the best for me is based on getting the biga whipped up into a frenzy. I accomplish this by thawing out the refrigerated biga for a few hours by placing it on the black grill cover near the pool. Stir occasionally. The temperature in Tampa this time of year is about 70 degrees but the surface temperature of the grill cover is closer to 90.
90 works well. The biga love it. The biga mixture is very active and bubbly. I then begin the following mixing procedure;
Add water & salt, hand stir well with spoon. Add flour, malt, & biga. Stand mix on 2 for 5 minutes. Add OO, mix on 3 for 5 minutes. Then mix on 2 for 5 minutes. Remove from mixing bowl and hand knead to form ball(s). Place in fridge for about 24 hours. I then refresh the biga and put it the fridge as well.
Remove ball(s) from fridge and place them on - you guessed it - the black grill cover for an hour or two (depending on the plating expectation by family). Then form skins, dress with your favorite toppings, grill at insane temperatures for 3 minutes. Remove from grill, cut, aggressively take a bite from the one slice you deem to be superior to all the others. Promptly burn the skin off the roof of your mouth. Not to worry though because a huge grin has encompassed your face. You then rationalize, to yourself, that the pie has cooled down enough so it won't happen again. What did Einstein say about the definition of insanity - something about repeating the same action and expecting a different result. Well it just applied. You burned the roof of your mouth again.
Ouch. It hurts so good!