Slice Pizza - Roman edition
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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Do you have this recipe in English I don’t understand the word bigga also need for home recipe
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