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Dough
Biga Pizza Dough
Serves
3
Prep Time
30 min + 38 h rest time
Cook Time
2 min
Ingredients
- 250 g 00 flour (W 200 – 250)
- 150 g water
- 10 g olive oil
- 10 g fine salt
- 50 g extra-fine semolina or spolvero (for dusting)
- 250 g 00 flour (W 300 and above)
- 150 g room temperature water
- 2 g fresh baker's yeast
Method
- This recipe makes 3 balls of dough weighing around 270 g each (pizzas with a diameter of 30 cm).
- Please note: after the balls of pieces rest in the fridge for 24 hours, make sure to take them out 2 hours before making and baking your pizzas, to allow them to return to room temperature.
- Dissolve the fresh baker's yeast in the room temperature water. Add the flour and mix by hand or in a food processor. Don't knead: the flour should simply combine with the water to form filaments. Cover with cling film. Using a knife, poke a few holes in the film so that the dough can breathe.
- Leave to sit for 14 hours at room temperature. This resting time may vary depending on the temperature. For a room at 25°C, allow 14 hours. The higher the room temperature, the less time the dough needs to prove. In the height of summer, 12 hours will be enough.
- Continue preparing the dough in a food processor fitted with a hook. Knead for around 10 minutes in total.
- Place the dough that has been resting in the bowl of your food processor. Pour the water on top, followed by the flour. Knead on a slow speed until the dough pulls away from the edges of the bowl. Add the olive oil and knead on a medium speed until absorbed (2-3 minutes). Adjust the speed if needed. Finally, add the salt and continue to knead quickly until you can no longer feel the grains of salt on the surface.
- Leave the dough to rest for around 20 to 30 minutes under cling film (or a damp tea towel) at room temperature.
- Divide the dough into 3 pieces of 270 g each. You can use a dough cutter to help. On your work surface, shape the 3 pieces into balls, making sure that the tops of the balls are smooth. Store your balls of dough in one or more plastic boxes, making sure they don't touch the edges, so they rise evenly. Place your balls of dough in the fridge for 24 hours.
- On the day of your pizza party, take out the balls of dough well in advance (at least 2 hours). Prepare your toppings.
- Turn on your oven and let it preheat (30 minutes on the highest setting).
- Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your balls of dough, making sure each one is less than 30 cm in diameter.
- Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
- Add the ingredients of your choice to the pizza dough on the peel.
- Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
- Using the peel, take the pizza out of the oven and slide it onto a serving plate. Slice, serve and enjoy!
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