Biga Recipe
- 200g tipo 00 flour – caputo blue
- 1g yeast
- 160g tepid water
Mix the Biga ingredients together, cover and let the mixture rest for 2 to 3 hrs at room temperature. Once rested place the Biga mixture into a sealed container and leave in the fridge for 24 to 48hrs.
The Biga will develop unimaginable flavours and adds a lovely texture to your finished pizza dough
Pizza Dough Recipe
- 1kg tipo 00 flour – caputo blue
- 7g yeast
- 20g Salt
- 650g tepid water
- Rested & fermented Biga
Mix the flour,salt and yeast together break up the sticky Biga add pieces to the flour mixture. Add all the water and mix until everything comes together. Kneed for 10 minutes until you have a nice smooth dough ball.
Cover the dough and allow to rest for 2 to 3hrs at room temperature. Once rested place the dough into a sealed container and leave in the fridge for 12 to 24hrs
On the day you are making your pizzas take the dough out of the fridge so the dough comes slowly to room temperature. Ball up in 250g 2 hrs before shaping your pizzas, this allows enough time for the dough to relax after tightening into dough balls
Tips
- Add the smallest amount of olive oil to the container your resting the dough in – this makes the dough come out easily
- Keep the dough balls separate, either use single containers or give enough space so the dough balls don’t come together, if they do add lots of flour to the sides before splitting apart.
- Let the dough come to room temperature before balling – cold dough is difficult to shape and doesn’t rise as well when baking
- when shaping pop any little air bubbles that come on the outer edges.
- Add a very small amount of semolina flour to your wooden peel – not to much otherwise it can burn.
- make sure your pizza slides on the peel before going into the over.
- Bake at a stone temperature of 400deg to 450deg no higher otherwise you will burn the base before toppings are cooked . I find 400deg is the best all round temperature
