Roman style indirect dough (Biga)
Ingredients
Le 5 Stagioni flour type “00” S Blue
of water
Le 5 stagioni brewer’s yeast
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Introduction
For some time, Roman style pizza has been establishing itself so much both in pizzerias and as street food that it has become one of the most appreciated alternatives to classic pizza. Let's discover together how to prepare a crunchy, or "scrocchiarella" – as they say in Rome – pizza using Roman style dough with Biga.
Proceedings
Biga
Knead for 6 minutes at first speed to obtain smooth dough. At the end, place the dough in a closed bowl and let it rest in the refrigerator (+4°) for 16/24 hours.
Resting
Knead 4 minutes at first speed and 10 minutes at second speed (Spiral kneading machine).
Puntata
Make the dough rest in a covered bowl for about 40 minutes at room temperature.
Dividing
Divide the dough into portions (balls) of 500 g each (or as desired).
Leavening
Let the dough balls leaven for about 4 hours at room temperature.
Baking
Bake in the oven at 300°C for about 6/8 minutes, OVEN TOP/BEDPLATE 70/30 (depends on the oven).
Pizza chef's tips
The dough that is prepared with biga is perfect for electric oven baking, because of the controlled drying, the non-violent temperatures and the baking time longer than the wood-fired oven.
Insights
The Biga is a baking technique that was first developed by Master Piergiorgio Giorilli. It consists in a dry pre-kneading, which can ferment for hours (from 16 to 48) and is obtained with flour, water and yeast. The preparation of Biga requires strong flours with a value higher than 300w and a balanced ratio between resistance and elasticity.
