Pizza in Pala
Ingredients: Flour mix (ciabatta romana), Water (for biga), Dry yeast (for biga), Wholemeal flour, Water (for dough) · 1500 min cook time · 350kcal · ₩9,500
Ingredients
1500g Flour mix (ciabatta romana), 900ml Water (for biga), 10g Dry yeast (for biga), 500g Wholemeal flour, 640ml Water (for dough), 2g Dry yeast (for dough), 40g Salt, 40g Extra virgin olive oil, 100g Semola rimacinata
Instructions
1. To make the biga, combine 1.5 kg of ciabatta romana flour mix, 900 ml of water, and 10 g of dry yeast. Mix the yeast with a little water first, then slowly add the rest of the water while mixing until combined. Let the biga rest for 24 hours in a deep container in the fridge, allowing enough space for it to proof.
2. The next day, the biga should be alive and have developed gluten. In a spiral mixer (or stand mixer with a foil attachment), add 500 g of wholemeal flour and 2 g of dry yeast. Add the prepared biga to the mixer.
3. Start mixing and gradually add 640 ml of water, a little at a time. Do not rush; wait for the dough to slowly incorporate the water before adding more. Add 40 g of salt during this process.
4. Continue mixing until the dough reaches 80% hydration and is elastic. Check the temperature; it should be around 24°C. Add 40 g of extra virgin olive oil and mix until absorbed.
5. Wet your hands with a bit of water and carefully transfer the dough into a deep container. Let the dough rest for 1 hour for bulk fermentation.
6. After 1 hour, the dough should have doubled in size. Flour a surface with semola rimacinata. Use a large scissor to cut the dough into 600-650 g portions for half-meter pizzas.
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