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Pizza with Biga
Recipe

10 INGREDIENTS • 11 STEPS • 1DAY 8HRS 30MINS

Pizza with Biga

5.0
1 rating
Homemade pizza with high air sacs and a deep aroma.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Homemade pizza with high air sacs and a deep aroma.
1DAY 8HRS 30MINS
Total Time
$1.04
Cost Per Serving
Ingredients
Servings
2
US / Metric
Biga
Type 00 Flour
2 1/3 cups
Type 00 Flour
Water
5.5 oz
Water
Fresh Yeast
1/2 tsp
Fresh Yeast
Dough
Fresh Yeast
1/8 tsp
Fresh Yeast
Water
2 oz
Water
Salt
1 tsp
Extra-Virgin Olive Oil
0.5 oz
Extra-Virgin Olive Oil
Toppings
Tomato Sauce
to taste
Tomato Sauce
Nutrition Per Serving
VIEW ALL
Calories
618
Fat
12.4 g
Protein
15.4 g
Carbs
115.4 g
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Pizza with Biga
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Author's Notes

Makes 2 11-inch pizzas.
Cooking InstructionsHide images
step 1
In a bowl mix Type 00 Flour (2 1/3 cups), Fresh Yeast (1/2 tsp), and Water (5.5 oz). Just mix roughly, you don’t want to generate any gluten at this stage.
step 1 In a bowl mix Type 00 Flour (2 1/3 cups), Fresh Yeast (1/2 tsp), and Water (5.5 oz). Just mix roughly, you don’t want to generate any gluten at this stage.
step 2
Cover with plastic wrap and let it ferment at room temperature for 15 hours. It will look like a sponge.
step 2 Cover with plastic wrap and let it ferment at room temperature for 15 hours. It will look like a sponge.
step 3
Add now the remaining Fresh Yeast (1/8 tsp) 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.
step 4
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.
step 5
Next do 1-2 rounds of slap and fold at 30-minute intervals one from the other. The dough should look smooth and compact.
step 5 Next do 1-2 rounds of slap and fold at 30-minute intervals one from the other. The dough should look smooth and compact.
step 6
Let it rest at room temperature for 2 hours then transfer it to your fridge for 12 hours.
step 7
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.
step 7 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.
step 8
Pre-heat your oven at the max temperature it can reach.
step 9
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.
step 9 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.
step 10
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.
step 11
Remove from the oven and drizzle the top with some extra-virgin olive oil. Add some fresh basil leaves if you wish!
step 11 Remove from the oven and drizzle the top with some extra-virgin olive oil. Add some fresh basil leaves if you wish!
Tags
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Comfort Food
Shellfish-Free
Vegetarian
Italian
Pizza
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