Biga
Recipe:
655 g flour (Tipo 00)
328 g water
1.5g dry yeast
Instructions:
Day 1:
The dry yeast is mixed with the flour, and water is added (for dry yeast, it is important that the water has a temperature of 25-27 degrees Celsius, depending on the temperature of the flour).
Let the pre-ferment stand in an airtight container at room temperature for 30-60 minutes. Then refrigerate for 24-48 hours.
Main dough
Recipe:
98 g water
18g salt
984g biga
Day 2:
Take the dough out of the fridge and let it sit at room temperature for approximately 30 minutes.
Place the dough in your mixer and add the water.
Knead the dough for 5-7 minutes at a low speed.
Allow the dough to rest for approximately 15 minutes.
Add salt and knead the dough for an additional 6-8 minutes at a medium speed.
The dough is properly kneaded when it is smooth and can be stretched far without breaking. Allow it to rest for 5 minutes before folding/tightening it.
Let the dough bulk ferment for approximately 60 minutes, then divide it into 4 pieces weighing 275 grams each.
Shape the dough pieces into balls by folding the top side into the bottom of the dough.
Place them in a closed container (proofing box) and refrigerate for approximately 24-48 hours.
Day 3:
Take the dough out and shape it directly into pizzas from the fridge.
Tip!
The water in the pre-dough should have a temperature of 25-27 degrees when using dry yeast in order to activate the yeast (depending on the temperature of the flour).
The water in the main dough should be the coldest from the tap.
The final dough temperature should preferably not exceed 20 degrees.
