Serves 1
Directions
- 1For the Biga: Combine 1kg T00 or T45 flour, 500ml cool water, and 3g fresh yeast (or 1.3g dry yeast).
- 2Do not knead this dough; ensure all flour is incorporated without large chunks.
- 3Leave the biga to rest for 18 hours at 18°C or 36 to 60 hours in the refrigerator.
- 4Cut the biga into small pieces.
- 5Place the biga in the mixer with an additional 1g of fresh yeast.
- 6Knead for about 15 minutes, gradually increasing the speed.
- 7Gradually incorporate 200ml cold water during the kneading process.
- 8Towards the end of kneading, add 27g fine salt.
- 9Add a drizzle of olive oil (optional).
- 10Leave the dough to rise for 2 to 5 hours depending on room temperature or keep in a cool place for 24 hours.
- 11For the pizza, use Tomato & basil base, Provola Affumicata, olive oil, and basil.
Ingredients
- 1 kg T00 or T45 flour
- 500 ml cool water
- 3 g fresh yeast
- 1.3 g dry yeast
- 1 g fresh yeast
- 200 ml cold water
- 27 g fine salt
- 1 drizzle olive oil
- Tomato & basil base
- Provola Affumicata
- Olive oil
- basil
Equipment
mixerpétrin
Tips
- Do not knead the biga dough (ensure all flour is incorporated without large chunks).
- Gradually increase mixer speed when incorporating water and salt.
- A drizzle of olive oil is optional.
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