Pizza with Biga

In a bowl mix Type 00 Flour (2 1/3 cups), Fresh Yeast (as needed), and Water (5.5 oz). 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 for 15 hours. It will look like a sponge.

Add now the remaining Fresh Yeast (as needed) and with your mixer on, pour Water (1.5 oz) 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 Water (0.5 oz) and Salt (1 tsp) and last the Extra-Virgin Olive Oil (0.5 oz). Knead the dough until it is smooth and elastic. Let it rest for 30 minutes.

Next do 1-2 rounds of slap and fold at 30-minute intervals one from the other. The dough should look smooth and compact.

Let it rest at room temperature for 2 hours then transfer it to your fridge for 12 hours.

Next, divide the mixture into 2 balls, round them up on a lightly floured surface, and let them rest at room temperature for 2-3 hours.

Pre-heat your 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 borders.

Dress it with Tomato Sauce (to taste) and place the dough at the lowest rack of your oven. After 7-8 minutes add in some Fresh Basil Leaves (to taste) and Mozzarella Cheese (to taste), and move it to the high rack. Keep cooking until colored on top.

Remove from the oven and drizzle the top with some extra-virgin olive oil. Add some fresh basil leaves if you wish!