Pizza with Type 2 “Semina” flour (Indirect Method) Le 5 Stagioni

Put biga, flour and salt in the kneading machine and knead for 20 seconds. Add the water and knead for 7-9 minutes. Add oil and knead for as long as necessary until the dough is ready (about 14-16 minutes). Final temperature of dough: 24-25°C.

Puntata (Rest)

Let the dough rest on a well-cleaned surface, covering it with the proper plastic wrap for about 40 minutes (longer time for crispier pizza).

Dividing

Make dough portions of desired weight, round them and place them in a box.
Only after having developed about 20% of their volume, place the loaves in the refrigerator at 2°C.

Pizza maker’s tips: it is recommended to use the loaves after they have at least doubled the initial volume. Loaves that have leavened to the point of exploding should not be used or regenerated.