Biga Pizza...How to make a delicious pizza dough.

#biga #prefermentedpizzadough #pizza #homemadepizza

Biga is better. What is a biga? It is a pre-fermented dough, adds fragrance to the dough, and helps to make a big fluffy and crunchy crust
as my YouTube friend Vito Iacopelli would say. He is the master pizza maker. It also makes the pizza very digestible. So good. A little work but you wont be disappointed. MAKE IT!

Chad's Tasty Times is all about easy recipes anyone can make with a little effort. Born out of the need for more flavors for my mouth, control over what is going in my food, and having some fun while doing it. I have learned the love of cooking. COVID made me do it. Make your food ancestors proud!

Favorite kitchen stuff:

Preparation Timeline:
15 minutes: Biga construction
48 hours: Fermentation process
1 hour: Biga room temperature acclimatization - day of cooking
15-20 minutes: Final dough mixing
10 minutes: Knead dough after mixing
30 minutes: Cover and proof #1
10 minutes: Knead dough after first proof
10 minutes: Cover and proof #2
2 hours: Final proof #3
1 hour: One hour before cook pre-heat pizza stone and oven to 500
4-5 minutes: Initial cook time
3-5 minutes: Final cook - the edges and cheese will get bubbly

***[MAKES (4) 10-12" pizza doughs]***
INGREDIENTS
BIGA:
200 g 00 flour or bread flour
100 g room temp water
5 g of active dry yeast

PIZZA DOUGH:
450 gram water
500 gram 00 flour or bread flour
15 gram sea salt
All of the biga
Extra flour and Semolina flour for dusting dough, etc. (50/50 mixture)

BAKE at 500 F.

***(NOTE: All flour hydrates differently. Go slow with the any addition of water to your dough.)***

Acknowledgements: