Sourdough Pizza dough using Sourdough Biga

Name: Sourdough Pizza dough using Sourdough Biga
Total time: 360 s
Yield: 6 x 280g pizzas
Cuisine: British
Ingredients: 42 ml water; 168 g peak Starter; 168 g 00 pizza flour; 350 g Biga (35%); 840 g 00 pizza flour; 655 ml Cold water (65%) plus Biga; 25 g salt (2.5%); 15 g sugar (1.5%); 30 g Cold pressed rapeseed oil (3%)

Chris Pearson @chrispearson81

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.

Chris Pearson @chrispearson81

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.

Saved

Ingredients

6 mins

6 x 280g pizzas

Biga
42 mlwater
168 gpeak Starter
168 g00 pizza flour
Pizza Dough
350 gBiga (35%)
840 g00 pizza flour
655 mlCold water (65%) plus Biga
25 gsalt (2.5%)
15 gsugar (1.5%)
30 gCold pressed rapeseed oil (3%)

Saved

Steps

6 mins

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