Resting & Proofing Time
18 + 24 hours
Ingredients (for the starter or Italian Biga)
400 g Italian type 00 flour
180 g water
2,4 g dried yeast
Ingredients (final dough)
600 g Italian Type 2 flour
470 g water
25 g salt
25 g extra virgin olive oil
For the starter (Biga)
Knead the flour and yeast dissolved in water for a few minutes.
The mixture must be coarse and not smooth.
Leave to rest at 18°/20°C for 18 hours.
For the final dough
Knead the starter with the Italian type 2 flour and water for about 6 minutes, add the salt and knead for another 5 minutes, then add the oil and leave it to combine with the dough for a few minutes.
Leave to rest at room temperature for 10/15 minutes.
Divide and shape
Form balls of the desired weight and leave to rest for 20/30 minutes at room temperature.
Leave the dough balls to rise at controlled temperature in the refrigerator for 24 hours.
Before use leave the dough balls at room temperature.
Stretch the dough balls with a little flour or re-milled semola flour.
320°C for three and a half minutes
Suggested toppings (second step in the recipe)
- Fresh datterini tomatoes
- Stracciatella cheese
- Yellow semi-dry cherry tomatoes
- Mortar and pestle basil pesto
- Toasted pine nuts
- Extra virgin olive oil
- Fresh basil leaves
This pizza topping is added fresh after cooking to best showcase the ingredients: the fresh tanginess of the stracciatella cheese, the mouth-watering aroma of the basil, and the aromatic notes of extra virgin olive oil, the delicate candied tomato and the sweetness of the pine nuts.