Slice Pizza – Rome edition

Slice Pizza - Roman edition

Prep Time18 mins
1 d 5 hrs
Total Time1 d 5 hrs 18 mins
Keyword: Roman pizza, Slice Pizza

Ingredients

Step 1: BIGA

  • 20 Kg - Flour - 44 Lbs (80% )
  • 9 Liters - Water - 19.8 Lbs (45% )
  • 200 g - Yeast (fresh) - 7 oz (1% )

Step 2:

  • 5 Kg - Flour - 11 Lbs (20%)
  • 11 Liters - Water - 24 Lbs (55%)
  • 625 g - Salt - 22 oz (2.5%)
  • 250 g - EVOO - 22 oz (2.5%)

Instructions

Step 1: BIGA

  • Add the water in the mixer
  • Melt the yeast
  • Add the flour and start the mixer
  • Mix for 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: After 24h combine balance ingredients with the biga

  • Place the BIGA in the mixer and add the rest of the flour
  • Then add 60% of the water and start the mixer
  • When the dough is formed add the salt and then gradually the rest of the water
  • Mix until the dough is nice and smooth
  • Total mixing time should be 15 min
  • Place the dough in large container and let rest for 3h (need to double the size)
  • Divide the dough in 1.3kg
  • Place the dough balls in trays (2 each)
  • Let ferment at room temperature (64-68 F)
  • Use the dough after few hours

 

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