Following this recipe from Vito Lacopelli https://www.youtube.com/watch?v=Qbw5DUDK7Fs the process looks to be a 3 step process; step 1, biga, step 2, dough, and step 3, dough balls. In the above video, Vito let the biga sit in the fridge for 24 hours, the dough for 30 mins at room temp and the dough balls for 2 hours at room temp. I wanted to develop the flavors a bit more so I started everything earlier. To be more specific, the biga has been in the fridge for 40 hours now.
I need to make the pizzas tomorrow evening so I am a bit confused if I should let the biga sit until tomorrow afternoon, or make the dough today and let that sit untill tomorrow afternooon before making the balls, or make the dough and the dough balls today and let the balls sit in the firdge until tomorrow evening.
I am using caputo chef flour and I will be cooking the pizza in my ooni koda.
by TheJpow
2 Comments
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In my opinion, you should make the dough as soon after the poolish is fermented, 16-24 hours, tops.
The bulk dough once it is assembled can, and should, ferment for the longest time…48-72 hours is the sweet spot for developing flavors in the full dough weight!
After the bulk ferment, the dough balls should be formed then rest only to rise and develop gas used to form the cornicione.
So, in your case, bulk ASAP and form the dough balls 3 hours before guests arrive. Shape and cook 2-3 hours later.