Make the sponge: Combine 15 ounces of warm water and yeast in a mixer bowl.

Let it sit for a few minutes to dissolve the yeast.

Add 13 ounces of bread flour, rye flour, and wheat germ.

Stir with a wooden spoon to combine.

Wrap the bowl tightly and let it sit at room temperature for 1 1/2 hours.

Uncover the bowl and add the remaining 7 ounces of water, 13 ounces of bread flour, and barley malt.

Mix on low speed for 2 minutes with a dough hook.

Add salt and mix on medium speed for 6-8 minutes, until the dough pulls away from the sides.

Grease a bowl with olive oil and transfer the dough.

Wrap and let it sit at room temperature for 45 minutes.

Dust your work surface with flour and turn the dough out.

Fold the edges of the dough toward the center.

Turn the dough over and return it to the bowl.

Cover and let it sit for 45 minutes.

Dust your work surface again with flour and turn the dough out.

Divide the dough into six equal segments.

Gently tuck the edges of each round under itself.

Cover the dough rounds and let them rest for 5 minutes.

Flour your hands and shape each round into a taut ball.

Dust a baking sheet with flour and place the dough rounds on it.

Cover and let them proof at room temperature for 1 hour.

Prepare your chosen pizza ingredients.

Place a pizza stone on the floor of the oven.

Preheat the oven and stone to 500°F for at least 1 hour.

Create a pizza station with olive oil, salt, and toppings.

Have flour ready for dusting the countertop.

Have semolina ready for dusting the pizza peel.

Flour your work surface and place one dough round in the center.

Dust the dough lightly with flour.

Gently tap the center of the dough to flatten it, leaving a 1-inch rim.

Pick up the dough and stretch it by rotating it on your fists.

When the dough has stretched to about 10 inches, lay it on the floured surface.

Brush the rim with olive oil and sprinkle with kosher salt.

Dress the pizza with your chosen toppings, leaving a 1-inch rim.

Dust a pizza peel with semolina and slide the pizza onto it.

Reshape the pizza if needed.

Shake the peel to ensure the dough releases easily.

If sticking, lift one side and throw more semolina under it.

Slide the dough onto the preheated pizza stone.

Bake until golden brown and the crust is crisp and blistered, 8-12 minutes.

Clear a space on a cutting board for the baked pizza.

Slide the peel under the crust and remove it from the oven.

Place it on the cutting board.

Cut the pizza into wedges.

Make another pizza.