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.
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