Pizza of the week: double mushroom 🍄‍🟫🍄🍕 recipe in the description

Biga (use your hands):
-400g bread flour
-200g water
-4g active dry yeast

Combine until there’s no leftover dry flour, brake it into chunks and cover it for 4h. After this time the chunks should look puffy.

Final dough (I recommend using a hand mixer):
-biga
-10g honey
-100g water (I recommend adding the water gradually to allow its correct absorption from the dough and develop a good structure. I usually divide it into three parts and I add the next part of water only when the previous water has been fully absorbed)
-10g salt (add the salt when you add the last part of water)

The dough is ready when it looks smooth and the walls of the bowl are clean. As a reference, from start to finish, it took 5-6 minutes for my dough to be ready.

-after preparing the dough, put it in a container and let it double in size

-shape into a ball and let it double in size again

-stretch the dough like in the video, and move it to a baking sheet (mine was 12”x19.4”)

-add tomato sauce and bake in your home oven at 480F for around 15min (or until golden brown)

-add cheese and mushrooms, and bake a couple more minutes