1. Add 7.5kg of
Caputo “0” Nuvola Super and 15g of
Caputo Lievito Dry Yeast to your mixer and mix on a slow speed for 1-2 minutes.
2. Add the 3.4kg of cold water and mix for 3-4 minutes.
3. At this point, the dough should be a shaggy and dry mass. Break/tear the dough into small pieces and move them into a container. Once all the dough has been moved into the container in pieces, cover it and poke holes in the top so that the biga can breathe.
4. Let the biga rest at room temperature for 18-24 hours.
1. Add 60% of the remaining cold water (8.4kg) to the mixer with the biga. Mix on a slow speed for 3-4 minutes
2. Add the remaining 17.5kg
Caputo “0” Nuvola Super and mix it until the water already in the mixer is absorbed.
3. Add the salt and mix for 3 more minutes.
4. Add the remaining cold water (5.6kg) and mix until the dough is nice and smooth. The total mixing time, beginning with step 1 of closing the dough, should be 15 minutes.
5. Once the dough is done mixing, move it to the workbench/counter, cover it, and let it rest for 30 minutes.
6. After the dough has rested, divide and scale your dough balls to your desired size. For a more pronounced cornicione, scale your dough balls to 320g. For a more standard crust, scale your dough balls to 270g.
7. Place your dough balls in dough trays and let them rest at room temperature for 5-6 hours before use. You can also place them in the refrigerator for 24 hours for use the following day. Be sure to remove the cold dough from the refrigerator 2-3 hours before intended use so it can come to room temperature.
1. Preheat your oven to 800+ degrees.
3. Transfer your pizza to a pizza peel and gently shuffle the pizza off the peel into your heated oven.
4. Turn the pizza every 20 seconds or so to avoid burning the pizza and to guarantee an even bake. After approximately 60-120 seconds (depending on the temperature of your oven), your pizza should be ready.
5. Cut, serve, and enjoy!
