Classic pizza with biga, Superior 00 flour and Nazionale 00 flour as refreshment
Ingredients
Pre-dough: Biga
Superior 00 flour
Water
Fresh brewer’s yeast
Final dough
Nazionale 00 flour
Water
Salt
Oil
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Introduction
The Superior flour is a type "00" soft wheat flour with high protein content suitable for all direct and indirect long leavening dough where excellent elasticity is required.
It is also particularly suitable for making pre-ferments such as biga.
The “Nazionale” type "00" soft wheat flour used as a refreshment in this recipe has low protein content, is easy to use and suitable for all short leavening dough where good elasticity is required.
Proceedings
Biga
Knead water with dissolved yeast and Superior “00” flour for a few minutes on first speed. The dough should be rough and non-homogeneous.
Rest
Let the biga rest at a room temperature of 18/19 degrees for 18 hours.
Kneading
Knead the biga and the remaining ingredients for about 10 minutes on first speed and 2 minutes on second speed.
Puntatura (Rest)
Let it rest on the workbench for 30 minutes.
Spezzatura (Breaking)
Form balls of the desired weight.
Maturing and leavening
24 hours at controlled refrigerator temperature (+4).
Regeneration
Two hours at room temperature.
Baking
330° C for about 3-4 minutes.
Pizza chef's tips
Always use high-protein flour like Superior 00 flour for preferments such as poolish and refresh using low-protein flour such as Nazionale flour to manage short leavening while obtaining a digestible and meltable product.
Insights
FILLINGS
1. Tomato sauce.
2. Mozzarella di Bufala cheese
3. Taggiasca olives
4. Datterino tomatoes
5. Caper berries
6. Mixed field greens
7. Extra virgin olive oil
8. Calabrian oregano
RECIPE DETAILS
Baking: 330°C for about 3-4 minutes.
