Pizza dough can be an intimidating thing to try and do in your home kitchen. However, with the right ingredients and proper time management, you can make pizza at home that could compete with any pizzeria. The use of a Biga is the game-changer in this recipe, it imparts the depth of flavor and texture of sourdough bread, but without the hassle and maintenance of having a sourdough starter. Even though this recipe can span 3-4 days, the actual prep is minimal and you let the yeast and time do all the work to create an end product that is well-worth the wait.
FOR THE BIGA
45 grams (1/3 cup) flour; Bread, Whole Wheat, Semola or Semolina flours are all good options
30 grams (1 oz) warm water
Scant 1/8 teaspoon dry active yeast
Dissolve your yeast in the warm water, allow yeast to activate, this should take around 5 minutes.
While the yeast is dissolving, weigh/measure out your flour and add to a mixing bowl. Once your yeast-water mixture looks cloudy and bubbly, add to bowl of flour.
I like to use a fork to start mixing the flour and water, once it starts to come together I use my hand to finish mixing/kneading. Knead until a smooth dough is formed, should take no longer than 2 minutes.
Transfer this small ball of dough to an air-tight container and allow it to sit out at room temp for 12-24 hours. It’s best to make the Biga in afternoon or evening so then it can be used to make the rest of the dough recipe the following afternoon or evening.
The Biga is going to mimic the effects of a sourdough starter. It will add depth of flavor to your dough and will also improve the doughs texture once baked.
PIZZA DOUGH
The entire Biga after sitting out for 12-24 hours
375 grams (3 cups) Flour; 00, Bread, or Semola flours are all good options
285 grams (1.25 cups) warm water
1/8 teaspoon dry active yeast
11 grams (2 Tablespoons) kosher or sea salt
As with the Biga, add your yeast to the warm water. As that dissolves, measure out your flour and add to a large mixing bowl. After 5 minutes or when the yeast-water mixture is cloudy or bubbly, add to the bowl containing your flour. Once again, use a fork to help incorporate everything and once everything is decently combined, add in your Biga and continue to mix by hand.
Fold the dough onto itself firmly with dominate hand, after each fold use your other hand to give the bowl a quarter turn before the next fold. Continue this process for about 3-4 minutes, scraping the sides and bottom down as needed to best incorporate everything.
Next, cover bowl tightly with plastic wrap. A moist kitchen towel also works well, just make sure that it is wrung fairly dry to not introduce more water to the dough. Once the bowl is covered, allow the dough to rest for 30 minutes.
After it’s first 30 minute rest, set aside the bowl’s cover, reserve it for its next rest. Add your salt to the dough now, it’s very important to add the salt at this stage because salt can hinder the effects of the yeast. Wet your folding hand with warm water and knead/fold the dough the same as before to help combine the salt into the dough and to further help the dough’s gluten-structure.
After an additional 3-4 minutes of dough folding, cover the bowl once again and allow it to rest for another 30 minutes. After this second rest, give the dough a couple more folds to form it into a smooth dough ball and then place in a large air-tight container. It’s best to use a container that the dough fills halfway. The dough will continue to rise and will need room to do so. Once your dough is in its proper container, put in your fridge, allowing it to do a “cold-rise” for the next 24 or 48 hours.
In the next day or two when you want to make your pizzas, gently remove your dough from its container and put on a big cutting board or food-safe surface that is dusted with flour or slicked with olive oil. Gently reform the dough into a dough ball and then cut in half. Take each half and form into its own dough ball, allowing any seams or open folds to be on the bottom of the dough ball when placed back on your flour’s or oiled surface. Cover the dough balls with plastic wrap or a moist kitchen towel, this will help keep them from drying out as they proof.
Proofing your doughs can take anywhere from 3-5 hours depending on temperature and humidity of your kitchen. To know when the doughs are ready to bake, simply press your finger into one of the doughs, the dent you make should hold with it barely springing back.
Once your doughs are properly proofed they’re ready to be baked. Heat your oven to 500 degrees F (or as hot as it will go). While the oven is preheating, grease a sheet tray (you’ll want something that measures around 8 inches by 12 inches) with olive oil or any neutral cooking oil. Use about 1 Tablespoon, enough to lightly grease the whole bottom of the tray. Gently stretch the dough and place on your sheet tray, stretch and shape to best fit your tray and then top your dough to your heart’s desire.
Once topped, immediately put your pizza into the 500 degree oven and bake for 9 minutes. At the 9 minute mark, quickly rotate your tray, place back in the oven and then set your oven to broil. Cook the pizza for another 3 minutes and then it’s done and ready to eat!
