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ROMAN STYLE PIZZA ON A SHOVEL WITH BIGA

Ingredients

BIGA
00 Flour
3,000 kg
Cold Water
2,000 kg
Yeast
5 g
Pizza Self
150 g
Impastare tutti gli ingredienti fino a ottenere un impasto morbido
Knead all the ingredients until the dough becomes compact
Biga
5,150 kg
Farina 00
5,000 kg
Acqua
3,500 kg
Sale
0,150 kg
Lievito
10 g

1. Add to the biga all the ingredients for the final dough and knead it for 10 minutes on 2nd speed until it becomes compact
2. Leavening (at room temperature): from 2 until 12 hours (the dough will retain structure and workability)
3. Shape the dough into round pieces (700 g for small shovels and 1,5 kg for big ones)
4. Leavening: from 40 minutes until 3 hours
5. Roll the dough and bake at 280°C (at the beginning with steam) until all the surface is colored (around 12/15 minutes)

This kind of preparation is particularly indicated for those who prefer a crispier dough or those who want to work with a long fermentation without the chance to handle a refrigerated dough