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Here is finally a recipe for an excellent homemade Pizza.Preparing pizza may seem very easy because there are only a few ingredients in the recipe. However, the preparation method makes all the difference. In this recipe, I will explain how to make pizza with either sourdough or fresh yeast. The preparation is quite long, but I guarantee that the result is excellent. I also recommend you pay attention to the cooking and bake one pan at a time at a high temperature!
RECIPE FOR: People
EQUIPMENTS
- Stand Mixer
- Cooking Thermometer
- Baking Pan
Ingredients
For the Dough
- 1 kg Bread Flour (W300 P/l 0.5)
- 800 gr Water (see the notes for the correct temperature)
- 500 gr Biga
- 20 gr Salt
- 40 gr Olive Oil
- 4 gr Malt Powder (optional)
For the Biga preferment with Yeast
- 350 gr Bread Flour (W300 P/l 0.5)
- 155 gr Water (per la temperatura, vedi le note della ricetta)
- 4 gr Fresh Yeast
For the Biga preferment with Sourdough
- 300 gr Bread Flour (W300 P/l 0.5)
- 150 gr Water (for the right temperature, look at the recipe notes)
- 75 gr Ripe Sourdough refreshed Twice
DIRECTIONS
For the Biga
- In a stand mixer, mix flour, water, and yeast until the dough is well-formed without being overworked. In case you desire to use sourdough, you have to feed it twice before using it. If you want to know how to feed your Sourdough Starter, click here.
- Let the biga ferment for 15h at 18°C (64°F).
For the Pizza Dough
- Knead the fermented biga with the REMAINING FLOUR: THE INITIAL QUANTITY minus the one used for the biga. Add the REMAINING WATER: INITIAL QUANTITY minus the one used for the biga, the malt powder (optional and serves to improve leavening), and the oil. For example, if you want to make pizza with a biga prepared with yeast, you will mix the fermented biga with: 650gr of flour (1kg initial -350gr used in the biga) and add 645gr of water (800gr initial - 155 used in the biga)I recommend you keep a small amount of water to dissolve the salt.
- When the dough is elastic, add the salt dissolved in the water you have kept aside. The final temperature of the dough should be between 23°C and 25°C (77°F).
- Once the dough is ready, let it rest for about 1 hour at room temperature to relax the gluten and help the next steps.
- After 1 hour, divide the dough into the portion you want: For a 30x40cm baking pan, you need about 650gr of dough. Fold them several times to stretch the gluten on the surface, and let them proof for about 2 hours at 28°C (82°F), covered with a plastic wrap.
- Once ready, place the dough in the well-greased baking pan and stretch the dough with your hands until the entire pan is covered.
- You can season the pizza as you like, for example, with tomato sauce, or only with oil and salt, or even with onions, coarse salt, and some sage leaves. Suppose your recipe calls for the addition of cheeses such as mozzarella. In that case, I recommend adding them at 3/4 of the cooking time.
- For a good result, it is good to let the dough rise in the pan for about 20-30minutes to prevent it from shrinking during cooking.
- I recommend cooking the pizza at high temperature (220-250°C, 428°F-482°F) with the oven doors slightly ajar.
NOTES
The final temperature of the biga should be about 18-19°C (64°F - 66°F) For this, you can calculate the water temperature in this empirical formula: T° Water = 55 - T° Flour - T° room If you want to make an excellent Pizza with Sourdough Starter, learn how to Prepare it, Feed it and Store it! Do you know Biga? Let's discover this fantastic preferment together!
NUTRITION LABEL
Serving: 100g | Calories: 1224kcal | Carbohydrates: 246g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Sodium: 423mg | Potassium: 547mg | Fiber: 15g | Sugar: 2g | Vitamina C: 1mg | Calcio: 2375mg | Ferro: 112mg
32 comments about “Pizza in Teglia con Biga”
Buondì …
Perdonami ma ho anche io lo stesso dubbio…se preparo la biga con 1 kg di farina,e ne uso 500 della rimanente parte che ne faccio?…posso conservarla…
Grazie
Ciao Katia, tieni presente che una parte della biga, come la crosta e lo strato superficiale viene sempre scartata; per cui ti consiglio di prevedere almeno un 30% di impasto in più rispetto al quantitativo richiesto nella ricetta.
A presto
Buongiorno se volessi conservare il lievito madre in sacco cosa devo fare?
Ciao Patrizia,
Per il bagnetto puoi sempre usare acqua a 38°C e 2gr/l di zucchero, mentre per i rinfreschi la proporzione è:
1kg di lievito
1kg di farina
400gr di Acqua
Una volta impastato, il lievito va steso più volte per essere raffinato ed infine arrotolato e coperto con un cellophane alimentare.
Una volta pronto potrai avvolgerlo in un panno di cotone ben pulito, legarlo piuttosto stretto con una corda e lasciarlo fermentare a temperatura ambiente 19-20°C per 24ore!
Tieni presente che il lievito legato tende ad essere più acido di quello conservato in acqua 🙂
A presto!
Buongiorno e complimenti per la tua pagina 😉
Un chiarimento, in questa ricetta usi la biga in una percentuale del 100%? Cioè devo unire la biga fatta con 1kg di farina al kg di farina per fare l’impasto finale? Non so se sono stata chiara, grazie, Eleonora
Ciao Eleonora!
In realtà uso la biga al 50% (ovvero 500gr di biga su 1kg di farina), tuttavia se volessi preparare una pizza con una nota più acidula, potresti usare 1kg di biga su 1kg di farina, ma in questo caso devi togliere 300gr di acqua dalla ricetta!
Spero di aver risposto alla tua domanda! 🙂