This recipe looked intriguing. The biga is essentially a starter with commercial yeast. Have-ta try it!
Based on following straight dough percentages (by weight):
Bread flour 100%
Makes 2 12" pizzas (170g dough balls)
Bread flour (100.00%) 60g
Water (60.00%) 36g
Instant Yeast (0.10%) 0.06g (a micro pinch)
(final BIGA weight: 96.1g)
Bread flour 180g
Salt 5.28g (1 tsp + small pinch Morton's Kosher)
Instant Yeast 0.90g (1/4 tsp)
- In a bowl, combine water + pinch of yeast to dissolve. Let sit 2 minutes. Mix in bread flour til smooth. Cover & let sit at room temp (70 degrees) for 24 hours.
- The next day start the final dough: first dissolve yeast in water. Let sit 2 minutes.
- To mixing bowl, add flour, then biga, then salt. Knead in stand mixer for 10 minutes at speed 1-2 on Kitchenaid.
- Cover & let rest for 15 minutes.
- Cut dough in half, and shape into two rounds.
- Place in FLOURED covered container, and refrigerate 4-12 hours.
- About 45 minutes before baking, preheat oven to 550 degrees.
- Remove dough from fridge.
- SHAPE IMMEDIATELY, onto cornmeal or semolina dusted peel.
- Add cheese first, then toppings, then a little sauce, maybe a little more cheese, and finish with olive oil.
- Bake at 550 for 5-6 minutes.
- The biga is very similar to the firm starter that I keep, in terms of consistency, but perhaps a tiny bit softer. #1 is made with the biga as in the original recipe, #2 is being made with firm (Columbia) sourdough starter.
- #2: went in fridge 745p this evening. They will have been in the fridge for about 48 hours when they are baked off tonight.
- Makes for a thin crust, 12-14" pie.
- Baked for about 7 minutes at 550F on new Saltillo quarry tiles.
- Decent browning; crust bottom was really thin but hard (I hesitate to use the word "crisp"), with a good bit of "tug" and chewy...interesting texture. Not very thick so there's not a whole lot more flavor to the crust. Wasn't bad at all, fairly tasty in fact. Flavor-wise, I couldn't taste any sourdough.
- Overall, kinda "meh"; fine I suppose if you want a thin crust pie. I think I like the last 2 pies (yeast #1 and #2) better.
- Tell you what though...THE NEXT DAY this pizza reheated better in the micro than any other EVER, and had a fresh Papa John's texture after reheating! The amazing reheatable pizza!!