Pizza is a frequent thing on the Farm, be it cooked on the grill in the Summer or baked then broiled on a stone in the oven all the other Seasons long. (The Farmer’s Wife has been after the Farmer for one of those Brick Pizza Ovens for years, but as of yet, the Farm remains Oven-Less.) No matter the time or the toppings, one thing remains the same and is vital for a truly good Pizza, and that is: the dough. The dough at the Farm starts the day before, with an Italianisk Bigga–that’s what gives the dough it’s flavor and all those bubbles. To make a Bigga, you…