Pizza con Biga
- Preferment
- 75 g water
- 2 g yeast
- 150 g tipo 00 flour
- Final dough
- All the preferment
- 2 g yeast
- 250 g cold water
- 350 g tipo 00 flour
- 14 g salt
Method
Dissolve the yeast in 75 g water.
Add 150 g flour and mix well.
Cover and place in the fridge for 24 hours.
For the final dough, place all the preferment in a bowl with 2 g fresh yeast and 250 g cold water, then break up the preferment in the water.
Add 350 g flour and 14 g salt.
Mix well and knead for 10 to 12 minutes.
Ferment in the fridge for 24 hours.
Shape into balls and let them double in size at room temperature before baking.
