Biga Pizza
Difficulty – Intermediate
Time to Prepare – 18 hours total- 2-3 hours active, 16 hours in active
Featured Seasoning – Spud Rub
Servings – 8
Heather
One time making this and you'll never go back to delivery...
There’s something about making your own crust and customizing the toppings you love that really makes you savor every bite of Pizza Night. The difference is in the “biga”, which is bascially a small portion of dough made the night before and then added into the final mix of crust ingredients. With this one extra step, you’re well on your way to the most epic, delicious pie you’ve ever eaten. We’ve featured this recipe because besides being a family favorite, we’ve found our Spud Rub blend to be a perfect seasoning for all your toppings, especially if you don’t have any fresh herbs on hand.
Ingredients
Biga
1.1 oz Water
small pinch Instant Yeast
1.8 oz Bread flour
Final Dough
7.3 oz Bread Flour
1/4 tsp Instant Yeast
3/4 tsp Salt
5.1 oz Water
Prepared Biga
Suggested Toppings (customize how you desire)
1-2 Tblsp Cornmeal (fine grain)
6-8 oz prepared Tomato/Pizza Sauce
7 slices Bacon, cooked and chopped
9-12 slices Fresh Mozzerella Cheese
3 Roma Tomates, sliced
Fresh basil, if desired
Procedure
Make the biga 12-16 hours before you plan to mix your dough.
1. In a small bowl, stir the yeast into the water.
2. Add flour and mix until a smooth, thick dough forms.
3. Allow to proof for 12-16 hours, depending on how warm your room is. The biga should be bubbly and beginning to recede.
4. For the final dough, combine flour, yeast, salt, water, and the prepared biga in a larger size bowl and mix with a wooden spoon until a dough begins form with no dry spots.
5. Add the olive oil and knead by hand inside the bowl until dough is smooth, about 1-2 minutes. The dough should have a small amount of give without tearing when stretched. We recommend mixing it by hand in the bowl to avoid excess gluten development and a tough resulting crust.
6. Cover bowl with plastic wrap and allow to proof for 1 hour.
7. After 1 hour of proofing, fold each side of the dough into the middle to allow excess air to release.
8. Cover and allow to proof for another hour or so. The dough should have some give to it when you press the middle. It should have increased in size and feel lighter to the touch.
9. While the dough is proofing, prep your desired toppings so they are ready to be placed on the crust.
10. Scoop the dough onto a lightly floured surface. Fold the sides into the middle and flip dough so that the smooth surface is facing up. Cover and allow it to rest another 20 minutes or so.
11. Preheat oven to 550 F, or as hot as you can get it.
12. Sprinkle some fine cornmeal on a sheet pan.
13. Flour your hands and pick the rested dough up. Carefully stretch it in the air while rotating. When it is too big to handle, place on sheet pan and finish the stretching process. If the dough is not getting thin enough, let it rest for 5 minutes and finish the shaping when it has more give to it.
14. Drizzle a moderate coating of olive oil on the prepared dough. Place the dough in the oven and par bake for 6 minutes or until it is bubbly and has a few small golden brown areas on top.
15. Remove the crust from the oven and finish putting all the toppings on. Try to resist adding too many toppings, as it will make the end crust less crispy.
16. Return the pizza to the oven and bake for 6-8 minutes, until cheese has melted and toppings have become crispy or roasted.
17. Remove from the oven and finish with and a hearty sprinkle of Spud Rub and additional fresh herbs if desired.