I have tried to make 50% hydrated biga for a while with nice results but tried this time with 70%. Same as the final dough and i think the result was actually the same, except the handling of the preferment was way smoother since I mix by hand.
recipe:
preferment:
350g cold water
500g pizza flour 00
0,5g dry yeast
mix and sit for 24 hours in room temp
mix again with:
150g whole grain Wheat flour
200g pizza flour
sit for half an hour.
add:
30g salt
30g oil
make folds 3x with som time between.
ball up x 6 and put in fridge for 1-2 days.
Put on Baking steel top of the oven, 300C with broiler.
I had no mozarella so made this pizza with extra Tomato and parmesan, olive oil, capers and anchovy.
Turned out good 😀
by 3D-finger