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

 

2 thoughts on “Pizza al Taglio

  1. Is the evoo added in the Biga or the step 2? Either your ingredients are incorrect or your directions.

  2. Hello Sir,
    Why you have two different recipe for Pizza al Taglio and Roman edition?

    thank you
    Roberto Maganuco

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