- In a mixer, add your biga flour, water, and yeast. Mix for 5 minutes (on reverse if possible), then remove from the bowl, break into small pieces, and place them in a container twice the size of the dough. Cover with plastic wrap, poke holes along the top, and let it rest at room temperature for 18 hours.
2. The following day, add the biga to the mixer along with the first portion of water and mix on speed 1 for 2 minutes.
3. Add the Caputo “0” Nuvola Super Flour and mix until all the water is absorbed.
4. Add the salt and mix for 3 minutes.
5. Slowly drizzle in the remaining water until fully absorbed.
6. Lastly, slowly drizzle in your Olitalia Extra Virgin Olive Oil and mix on speed 2 until fully incorporated.
7. Remove the dough from the mixer and let it bench rest for 30 minutes.
8. Divide and scale your dough balls to 1.2 kg each, placing two in a dough tray.
9. Allow them to rest at room temperature for 2-3 hours, then place them in the cooler for 24-48 hours. (I strongly suggest 48 hours for better flavor and gluten development.)
10. When ready to use, remove the dough from the fridge and let it rest at room temperature for 2-3 hours.
12. Stretch your dough to the size of the pan, lift it, shake off the excess flour, and place it in a well-oiled 12×18 Sicilian dough pan.
13. Cover with plastic wrap and let it rest for 2-3 hours or until it has almost doubled in size.
14. At this point, you can either lightly coat the dough with Ciao Authentica for a red shell or top it with Olitalia Extra Virgin Olive Oil and bake for a white shell.
15. Par-bake your dough for 3-4 minutes or until lightly golden brown. Remove it from the tray and place it on a cooling rack.
16. Once cooled, assemble your pizza and serve.
Meet the chef
Meet the chef
