Garlic Lobster Ciabatta Pizza - Pizza ciabatta con aragosta all'aglio

Biga

• 140 g plain flour
• 120 g water, room temperature
• ⅛ tsp dried instant yeast

Dough

• 315 g plain flour, plus extra for dusting
• ½ tsp dried instant yeast
• 1 ½ tsp fine sea salt
• 175 g water, room temperature
• 60 g milk

Topping

• 20 g olive oil, plus extra for greasing
• 300 g San Marzano tomatoes, halved
  of plum tomatoes, halved
• 1 tsp fine sea salt
• 60 g unsalted butter, diced
• 2 garlic cloves
• 2 lobster tails, meat only, cut in small pieces
• 2 sprigs fresh basil, leaves only, shredded