Homemade pizza with high air sacs and a deep aroma.
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Today’s pizza recipe is made using BIGA. Biga is a preferment used in baking which not only gives a much better aroma and flavour to the dough but it also gives it a lighter and open texture with holes.
As usual the amount of yeast we use is minimal, which makes this pizza easy to digest.
One thing that needs to be said is that, while working with dough made using poolish as a preferment is much easier, Biga requires is a little bit of patience and skills and a stable room temperature at around 18C, but the resulting dough is worthwhile in health, flavor, and conscience.
I also suggest you to use this method if you owe an electric mixer.
The quantities I give you are for 2 small 11 inch pizzas. I have dressed one with the classic red tomato basil topping, and the other with some yellow tomato sauce and stracciatella cheese!
Water ratio used in this recipe is 70%
Ingredients (makes 2 pizzas of 11″)
- 300 g flour 0
- 150 g water
- 1.5 g fresh yeast
for the dough
- 0.5 g fresh yeast
- 60 g water
- 6 g salt
- 15 g extra virgin olive oil
In a bowl mix 300 g of flour, 1.5g of fresh yeast and 150 g water. Just mix roughly, you don’t want to generate any gluten at this stage
Cover with plastic wrap and let it ferment at room temperature (ideally around 18 C) for 15 hours. It will look like a sponge.
Add now the remaining fresh yeast and with your mixer on, pour 40 g of water very slowly. It is KEY not to add the water all at once. You need to give the dough time to absorb it slowly before adding in more. When the dough starts coming together, add in the remaining 20g of water and salt and last the oil. Knead the dough until it is smooth and elastic. Let it rest for 30 min.
Next do 1-2 rounds of slap and fold at 30 min intervals one from the other.
To get an idea of what slap and fold looks like, you can watch this youtube video.
The dough should look smooth and compact. Let is rest at RT for 2 hours than transfer it in your fridge for 12h.
Next, divide the mixture into 2 balls, round them up on a lightly flour surface and let them rest at RT for 2-3 hours.
Pre-heat the oven at the max temperature it can reach.
Roll out the dough on a floured surface, with gentle movements from the center towards the edges. Make sure to push the air inside the dough to the boarders.
Dress it with fresh tomato sauce (I used red tomato in one and yellow tomatoes in the other) and place the dough at the lowest rack of your oven. After 7-8 min add in some fresh basil and mozzarella cheese, and move it to the high rack. Keep cooking until coloured on top.
Remove from the oven and drizzle the top with some EVO. Add some fresh basil leaves if you wish!
Note: for the pizza with stracciatella, I have added the cheese, only outside of the oven once pizza was fully cooked.
If you make this recipe, tag me on IG @the_fit_mediterranean