Recipe = pic no. 10. (Just did 3g yeast)
Make biga – Fridge x 16-18hrs
Main Bulk ferment RT 5HRS
Balled and fridge overnight.
Removed 3hrs before cook
Ooni 16 at 450c –
Haven't made a biga in a long time as usually forget to start it on time for the weekend, even though it's so easy to throw together. Mixed biga on Wednesday, bulk and balled Thursday, 1st cook Friday, 2nd cook Saturday. Reballed on Saturday as dough was slack.
Flavour of the crust and ease for stretching is better with the pre-ferment IME. Also the pizza is much easier digest and doesn't feel as heavy on the body.
Worth the effort!
Toppings:
Pepperoni and 1/2 black pudding, mozz, basil
Pepperoni and pineapple, mozz
Tandoori chicken, mozz, chutney before cook (1x mango, 1x tomato and onion), red onion, bhaji sauce sauce after cook, coriander
by got2keepon