Pizza al Taglio

 

Pizza al Taglio

Prep Time19 mins
Resting time1 d 4 hrs 30 mins
Total Time1 d 4 hrs 49 mins
Keyword: Slice Pizza

Ingredients

Step 1: BIGA

  • 17.5 Kg - Flour - 38.5 Lbs (70% )
  • 8.75 Liters - Water - 19.3 Lbs (35% )
  • 87.5 g - Yeast (fresh) - 3 oz (0.5%)

Step 2:

  • 7.5 Kg - Flour - 16.5 Lbs (30%)
  • 11.25 Liters - Water - 24.8 Lbs (45%)
  • 625 g - Salt - 22 oz (2.5%)
  • 250 g - EVOO - 8.8 oz (1%)

Instructions

Step 1: BIGA

  • Add the water in the mixer EVOO 1%
  • Melt the yeast
  • Add the flour and start the mixer
  • Mix for 3-4 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: After 24h combine balance ingredients with the biga

  • Place the BIGA in the mixer and brake apart
  • Then add 60% of the water and start the mixer
  • After 2 min add the salt
  • After 3 min add the rest of the flour and then gradually the rest of the water
  • Mix until the dough is nice and smooth
  • Total mixing time should be 15 min max
  • Place the dough on the table and let rest for 30 min (cover with plastic)
  • Divide in desired size
  • Place the dough balls in trays
  • Let ferment at room temperature (64-68 F)
  • Use the dough after 4 hours
  • Bake at 550

 

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