België (nl)
Biga pre-dough
Recipe by Dough Professor Marcel Losekoot from the Pizza Academy.Ingredients
450gWater
5gDry yeast
1kgsoft wheat flour for pizza
1455gbiga
1720gWater
2500gnobilgrano type 0
87gSalt
70gOil
Preparation
- Put all ingredients in the food processor.
- Knead with the dough hook for 3 minutes at low speed.
- Bring the temperature of the biga to 18°C.
- Let rest for 18 hours at 18°C and the biga is ready for use.
- Put the flour in the food processor and add the biga
