Pietro’s Roman pizza – 70% biga 70% hydration

 

Pietro’s Roman pizza - 70% biga 70% hydration

Keyword: Roman pizza

Ingredients

Step 1: BIGA

  • 7 Kg - Flour - 15.4 Lbs (70% )
  • 3.150 Liters - Water - 6.9 Lbs (45%)
  • 70 g - Yeast (fresh) - 2.4 oz (1%)

Step 2

  • 3 Kg - Flour - 6.6 Lbs (30%)
  • 3.850 Liters - Water - 8.5 Lbs (55%)
  • 250 g - Salt - 8.8 oz (2.5%)
  • 250 g - EVOO - 8.8 oz (2.5%)

Instructions

Step 1: BIGA

  • Add the flour in the mixer EVOO 2.5%
  • Sprinkle the yeast on the flour
  • Add the water and start the mixer
  • Mix for 2-3 min
  • Take the BIGA out of the mixer and brake apart in container
  • Cover with plastic and make some holes to let the BIGA breathe at (64F) for 24h

Step 2:

  • Put the BIGA in the mixer and add all the flour
  • Add around 60 to 65% of the all water (in this case 2.850 kg to reach 60% hydration)
  • Add some yeast if we want the dough to rise quick, around 2/3 grams for each kg of new flour we are adding
  • Start the mixer at slow speed and wait to create the PUMPKIN (ZUCCA)
  • After the dough is formed add the salt and put the mixer on the fast speed
  • Start drop the rest of the water in the mixer (1 Liter)
  • When all the water is in add the oil
  • Mix until all is incorporate and the dough is tight
  • Place the dough in the large bin container and let proof for 2 hours
  • After 2h divide the dough in desired size (1300g)
  • Place the dough balls in trays
  • Let ferment at room temperature (64-68 F)
  • Use the dough after a few hours
  • Bake at 625F

 

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