Directions
- 1Prepare the biga: Mix 1 kg of T00 or T45 flour, 500 ml of fresh water, and 2.5 g of fresh yeast (or 1 g of dry yeast). DO NOT KNEAD. Let it rest for 18h at 18°C or 36-60h in the fridge.
- 2Slice the biga into small pieces.
- 3Place the biga pieces in a mixer with 0.5 g of fresh yeast.
- 4Add 180 ml of fresh water to the mixer.
- 5Add 27 g of fine salt and a small drizzle of olive oil to the mixer.
- 6Mix until a dough forms.
- 7Remove the dough from the mixer and let it rest for 20 minutes.
- 8Divide the dough into 6 equal pieces.
- 9Shape each piece into a ball.
- 10Spread the dough into a circle.
- 11Add tomato sauce, mozzarella, and basil to the pizza base.
- 12Bake the pizza at 400°C for 90 seconds in a semi-pro oven, or up to 10 minutes in a regular oven at 250°C.
- 13Drizzle with olive oil and serve.
Ingredients
- 1 kg T00 or T45 flour
- 500 ml fresh water
- 2.5 g fresh yeast
- 0.5 g fresh yeast
- 180 ml fresh water
- 27 g fine salt
- 1 small drizzle olive oil
- 1 can tomato sauce
- 1 mozzarella
- 1 handful basil
- 1 small drizzle olive oil
Equipment
knifemixerbowlpizza peel
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