Biga - Fermented Pizza Dough (48hrs)

This is not a complete dish, it is to show you how to make a fermented pizza dough, which is the base of your favorite Napolitan Pizza.

The Traditional way of making a pizza dough is to use yeast (fresh or dry), then after some initial rest (usually about an hour) you make the pizza.

Using long time fermentation, we increase the flavor of the dough, and gain more elasticity making it better for digestion and healthier in general.

The process involves longer time (24-48hrs) then the standard traditional way.

This is a two step fermented dough.

STEP 1

You need:

1kg Pizza Flour (“00”)

5g fresh yeast (or use 1.5g dry instead)

450ml Water - at room temperature

The Making:

Mix the water with the yeast.

In a long tray with high sides, put the flour in.

Pour the water with the disolved yeast on the top evenly.

DO NOT START TO KNEAD!

By shaking the tray, you will be mixing the flour with the yeast (without touching the dough with your hand)

The reason for this is to avoid to work the gluten in the flour.

Once ready (see picture), gently scoop it into a plastic container, give the container a shake, the put a lid on and let it rest on room temperature for 1 hour.

After one hour, put it in the fridge (4-6degC) to rest for 24-48hours.

STEP 2

Take the Biga out of the fridge.

Add 200ml Water (room temperature)

20g Salt

5g fresh yeast (or 1.5g dry yeast)

Mix the Biga with these step2 add ons for about 30minutes by hand, or use a machine for shorter mixing time.

Once mixed well, cover the dough and rest for 1 hour.

Form the dough balls (about 250-300g each).

Rest the dough balls for 2 hours at room temperature.

Form the pizza, add the tomato sauce, decorate with your favorites, and bake on 350-400c oven for couple of minutes.