Contemporary Pizza

Recipe:

Biga-

0.5 grams active dry yeast

146 grams water

292 grams 00 pizza flour

Poolish-

0.4 grams active dry yeast

200 grams water

200 grams 00 pizza flour

Dough-

13.78 grams salt

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Method:

1. Melt the yeast in the water. Mix both the poolish and big separately.

2. Add the poolish and biga into separate containers. Ferment at room temperature for 7 hours.

3. Then, add the preferments into the refrigerator for 12-24 hours.

4. Into a dough mixer, add the poolish, biga, and salt. Mix the dough until smooth and it reaches a temperature between 70-80 F.

5. Tightly shape the dough into a ball and add to a lightly oiled container. Either allow the dough to double in size at room temperature OR place into the refrigerator to cold ferment for 24 hours.

6. If the dough was cold proofed, allow it to come to temperature. It usually takes about 1 hour.

7. Divide and shape the dough into 276 gram balls. Either allow the dough to double in size at room temperature OR place the dough balls into the refrigerator for 24 hours.

8. If the dough is from the refrigerator, allow the dough to proof at room temperature for 1-2 hours until fluffy.