Pizza al Taglio
Prep Time19 mins
Resting time1 d 4 hrs 30 mins
Total Time1 d 4 hrs 49 mins
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
Is the evoo added in the Biga or the step 2? Either your ingredients are incorrect or your directions.