Sourdough Pizza dough using Sourdough Biga
Couldn't be happier with this recipe and result for a standard oven. The Biga made this pizza dough amazing. So soft and airy for a sourdough... I can't wait to try it in a pizza oven.
Sourdough Pizza dough using Sourdough Biga
Couldn't be happier with this recipe and result for a standard oven. The Biga made this pizza dough amazing. So soft and airy for a sourdough... I can't wait to try it in a pizza oven.
Cooking Instructions
- 1
Make Biga.
Mix peak Starter and flour together. Add water and shake/mix until no dry clumps. No kneading.
Leave for 18-24 hrs covered. - 2
Make pizza dough.
Add Biga to half the water to hydrate. Squeeze or mix until no hard lumps. Add sugar then mix. Add flour then mix, add salt then mix. - 3
With the dough hook on knead for ten mins slowly adding the rest of the water followed by the oil.
- 4
Leave to proof covered in a warm place for 3 hours in a oiled bowl.
- 5
Tip out, shape into tight ball and add a tiny amount of oil to surface. Leave for 30 mins uncovered
divide into 6 280g pieces, shape into tight ball and pop into proofing tray or individual pots that have been oiled. - 6
Put in fridge overnight
- 7
Take out to room temperature 8-10hrs before you want to bake OR freeze at this stage.
- 8
Cook on pizza stone heated for 1hr at 275°c for 6 mins
Cooksnaps
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