So I've been making pizzas for almost 18 months now, and this one just takes the cake.
Pizza Napoli (anchovies)
This is simple enough for anyone to make. It is a 100% biga preferment, 72 hours cold fermented dough.
270g dough balls @ 65% hydration. I was just experimenting so this is for two doughs but adjust accordingly.
BIGA day 1:
321g of Caputo nuvola super,
104g water,
2g fresh yeast,
12hr room ferment.
Day 2:
104g ice water
9g sea salt
In the mixer for 12-15 min gradually increasing the speed until your dough reaches 72f.
Remove the dough from the mixer, place on the counter and let it rest for 10 minutes, then stretch out the dough and laminate. Make two 270g dough balls, and let them sit for 30-45 minutes at room temperature. Then go into the fridge for 48-72 hours.
Remove 2-3 hours prior to cooking. Cooked on Gozney Roccbox @ 850f low flame for 90 total seconds.
Enjoy!
by skylinetechreviews80