Italian Pizza with Biga

Bread & Pizza, Recipes

Pizza in teglia con biga - biancolievito

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!

Stampa ricetta

Preparation: 1

Cooking: 30

Rising Time: 16 30

Total Time: 18

RECIPE FOR: 6 People

EQUIPMENTS

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Stand Mixer
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Cooking Thermometer
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Baking Pan

Ingredienti

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

TAKE A LOOK AT THIS

immagine dei brownies al cioccolato senza glutine

32 comments about “Pizza in Teglia con Biga”

MARIO
03/03/2022 at 19:11

buona sera
desideravo cortesemente sapere se e come adattare la vs ricetta per pizza con biga in teglia con pizze da cuocere nel forno a legna senza teglia (a contatto diretto con il suolo)

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MARIO TINDARO SCIBILIA
03/03/2022 at 12:57

BUON GIORNO
SONO UN APPASSIONATO DI PANIFICAZIONE E IN MODO PRTICOLARE PER LA PIZZA.
FINORA HO PROVATO LA PIZZA SOLO CON IL METODO DIRETTO, ADESSO VORREI PROVARE LA BIGA E LA VS RICETTA MI PARE ESTREMAMENTE INTERESSANTE.
PARLO DELLA PIZZA ROTONDA (QUELLA CLASSICA DELLA PIZZERIA) COTTA NEL FORNO A LEGNA.
MI PARE CHE LA VS RICETTA FINO ALLA PREPARAZIONE DELL’IMPASTO COMPLESSIVO POSSA ANDARE BENE, DOPO LA PROCEDURA DI FORMAZIONE E LIEVITAZIONE DOVREBBE RISULTARE ALQUANTO DIVERSO.
POTRESTE DARMI QUALCHE SUGGERIMENTO IN MERITO?
GRAZIE MILLE

Reply
Massimo
28/01/2022 at 17:15

Ciao
Non avendo mai panificato con la biga volevo chiederti alcuni chiarimenti se posso.
Io uso sempre e solo PM solida e di solito, sia per pane che per pizza faccio un po’ di autolisi e poi aggiungo la PM rinfrescata e l’acqua rimanente e il sale, poi, a seconda della ricetta o metto in frigo (pizza) o faccio lievitare qualche ora (pane) e via in forno.
Con la biga, da quello che capisco leggendo la ricetta, la lievitazione lunga la fa la biga stessa e poi, una volta unita al resto degli ingredienti fai lievitare solo 2/3 ore e poi metti in teglia ? anche con PM ? Grazie e complimenti per il blog.

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