Before anyone comments, yes… No basil on it bc my plant died in the cold spell here in NY this week.
Now down to the details. This is Julian Sisofo's favorite dough recipe. It is a 50/50 poolish and Biga mix and cold fermented for 48hrs for the final dough (Recipe: https://youtu.be/ColMkOE1hxY?si=YHV-AQ1Swcv4c94G )
I love this recipe in particular because you are just making the pre-ferment the day before, and then the second day you are just mixing them two together and adding salt. No additional water, yeast or flour needed.
Had great rise and then stretch. Perfect extendability.
70% hydration, but you could probably drop that down to 65% if you're not confident in working with a doe that wet.
I also suggest using a mixer as mixing the BIGA is not easy work by hand.
It really reminded me of Antica Pizzeria Michele in Naples. Super light.
275g ball
Gozney Roccbox 850f
by skylinetechreviews80