Ingredients
The Biga:
Organic strong flour or Grau flour: 0,3 kg
Solid Organic Perspective®: 0,12 kg
Water (18/20°C): 0,2 L
The kneaded dough:
Organic strong flour: 0,7 kg
Solid Organic Perspective®: 0,03 kg
Water (4°C): 0,47 L
Bassinage water: 0,19 L
Salt: 0,025 kg
Olive oil: 0,03 kg
Preparation
Method with 15% dosage
Preparation of the Biga: make a rough mix and let ferment for 18 hours at 18°C.
Kneading:
- First speed: 5 minutes (with the Biga, flour, sourdough and water).
- Second speed:
- Spiral: 8 minutes while adding water. Add salt and oil, then knead for another 3-4 minutes.
Dough temperature: 24-26°C.
First fermentation: in 1,4 kg dough pieces for 16 hours at 4°C.
Shaping: spread the dough into a greased rimmed baking sheet.
Final fermentation: 4h30-5h at 26°C with 75% humidity.
Charging the oven: bake without any toppings and turn halfway through baking (when the dough is just set), then add the tomato sauce. Once the sauce has set, add the desired toppings and bake until the cheese is melted.
Baking: 260°C (top heat) and 240°C (bottom heat).
