Roman Style Pizza in Teglia (using BIGA preferment!)

Biga Romana in Teglia
(Makes 3 dough balls weighing 470 grams each)

Biga:

1 gram active dry yeast
200 grams water
400 grams bread flour

Dough:

440 grams cold water
375 grams 00 flour
20 grams salt

Ferment Biga for 8-10 hours.
Mix dough until smooth and reaches 75 degrees F.
Add dough to ferment in the fridge for 12 hours.
Divide and shape the dough balls.
Add back into the fridge for a 12-24 hour cold fermentation.
Bake at a higher temperature around 450-500 degrees F in a home oven.

[essman]

Beautiful video, will do it for our Italian guests during these Christmas days👍👍

[blairvanacore]

Julian, what were the sizes of your pans? Also, is there a formula for dough weight versus pan size

[yannisaay]

How many time at room temperature bro? Like 2 hours?

[larrykleckner]

Hi, back to the water amount. following the recipe at making the dough, I measured out two portions of 220 grams each. did the first application followed by the second 220 grams of water. Mixed and mixed but all i got was thick flourily runny water, . I continued to mix working up to high speed. It was like wall paper paste, never came together. That's when I started adding flour to pull it together. Is 440 grams too much water for 375 grams of 00 flour?

[bensilveria]

Is this possible to do without the mixer ? Any tips if so

[highlow]

What flour did you use for this? Thank you.

[larrykleckner]

this recipe looks great but the amount of water confuses me. What is the TOTAL amount of water???