Cooked - Biga - Pizza Dough Recipe

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Biga - Pizza Dough Recipe

1.0

00 Flour, 100% – 352g (or 12 ⅓oz.)

Warm Water, 65% – 228g (or 8oz.)

Dry Active Yeast - .46g (⅛ tsp.)

00 Flour, 100% – 340g (or 12 oz.)

Warm Water, 65% – 222g (or 7 ¾oz.)

Fine Sea Salt, 5% – 18g (or ⅔oz.)

Biga - 1 recipe

San Marzano Pizza Sauce - 70g (or 2 ½ oz.)

Fresh Mozzarella Cheese - 85g (or 3 oz.)

Fresh Basil - 6 or so leaves

Parmesan Cheese - 7g (or ¼ oz.)

Extra Virgin Olive Oil - as needed to finish

Reduced Heavy Cream - 28g (or 2 oz.)

Caramelized Onions - about 28g (or 1 oz.)

Aged Provolone - about 28g (or 1 oz.)

Cremini Mushrooms - about 14g (or ½ oz.)

Fresh Rosemary - as needed

Garlic Infused Oil - 14g (or ½ oz.)

Canned San Marzano Tomatoes + juices, 795g (or 28 oz.)

Kosher Salt, 1 to 2 tsp.

Make the biga (preferment) by dissolving the yeast in warm water, then mixing in the flour.
Make the final dough by mixing the biga with the remaining flour, water, and salt.
Knead the dough and let it rest for 2 hours.
Portion the dough into 4 balls and let them rest for 2-3 hours.
Stretch the dough and build the Margherita pizza with sauce, mozzarella, basil, and Parmesan.
Bake the Margherita pizza in the Ooni Koda 16 oven.
Build the Mushroom pizza with reduced cream, caramelized onions, provolone, mushrooms, rosemary, and garlic oil.
Bake the Mushroom pizza in the Ooni Koda 16 oven.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🌾Dough

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 85 weeks ago

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