Ligurian-Inspired Pizza

Preparing the Biga

• Mix the flour and yeast dissolved in water for a few minutes.
• The dough should remain coarse and not fully homogeneous.
• Let it rest at 18–20°C for 18 hours.
   

Final Dough Preparation

Mix the prepared Biga with: 

• 600 g Tipo 2 Semina Flour
• 470 g Water

Knead for approximately 6 minutes.
Add 25 g Salt and continue kneading for another 5 minutes.
Finally, incorporate the olive oil and let it blend thoroughly into the dough for a few minutes.
 

Bulk Fermentation

Let the dough rest at room temperature for 10–15 minutes.

Shaping

Shape the dough into balls of the desired weight.
Allow them to rest at room temperature for 20–30 minutes.
 

Maturation and Proofing

Place the dough balls in a controlled environment (refrigerator) at +4°C for 24 hours.

Activation

Remove the dough balls from the refrigerator and let them return to room temperature before use.

Shaping

Roll out the dough balls using dusting flour or semolina flour.

Baking

Bake at 320°C for approximately 3.5 minutes.

Topping

Fresh datterino tomatoes
Stracciatella cheese
Semi-dried yellow cherry tomatoes
Basil pesto (prepared with a mortar and pestle)
Toasted pine nuts
Extra virgin olive oil
Fresh basil leaves