Easy Biga Pizza Dough

Name: Easy Biga Pizza Dough
Total time: 96 h 50 min
Ingredients: 500 g 00 flour Caputo "Pizzeria" is the ideal choice.; 250 g Water; 2 g Instant Dry Yeast Avoid the packets in the grocery store if you can (they'll work in a pinch, but don't get the "pizza crust" one). I really like SAF Instant or Caputo yeast.; 75 g Water; 12 g Salt; 5 g *Diastatic Malt (OPTIONAL) Only use this in ovens below 700F. Helps with browning.

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Servings: 3

Ingredients

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500 g 00 flour Caputo "Pizzeria" is the ideal choice.250 g Water2 g Instant Dry Yeast Avoid the packets in the grocery store if you can (they'll work in a pinch, but don't get the "pizza crust" one). I really like SAF Instant or Caputo yeast.75 g Water12 g Salt5 g *Diastatic Malt (OPTIONAL) Only use this in ovens below 700F. Helps with browning.

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Instructions

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Step 1

In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.

Step 2

If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).

Step 3

Add the flour and yeast (if using IDY) to a large bowl. Slowly pour the water (preferment section only!) into the bowl of flour and mix well with hands, or a spoon, until fully incorporated and no dry flour remains. It will be a very shaggy texture and will not form into a dough - don't worry, this is what we want!

Step 4

Cover the bowl with saran wrap tightly. Poke a small hole in the center of the film with a pen. Allow to sit at room temperature for 18-24 hours.

Step 5

Transfer the Biga to the bowl of a stand mixer. Add the salt, malt (if using), and remaining water (Final Dough section) and mix by hand until beginning to incorporate into a dough. Fit the mixer with a dough hook and turn on medium, mixing until dough is smooth and elastic, 5-8 minutes.

Step 6

Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with an air-tight lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Step 7

Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.