How to Make Miami Slice Pizza at Home Using Biga | Crispy, Airy & Flavorful!

Biga:

1g active dry yeast

7g sugar

140g water

100g bread flour

200g 00 flour

Dough:

7g salt

50g sourdough starter

(If you don’t have sourdough, use 0.5 grams extra of dry active yeast)

70g water

12g olive oil

Method:

1. Prepare the Biga: Mix all biga ingredients and let ferment at room temp for 8 hours.

2. Make the Dough: Add the biga, dough ingredients, and mix until combined. Bulk ferment for 1 hour at room temp.

3. Divide & Shape: Split into two 280g dough balls. Let ferment at room temp for 1 hour or refrigerate for 24 hours.

4. Prepare the Sauce: Blend or crush the tomatoes with salt, oregano, olive oil, and garlic.

5. Bake & Enjoy! Stretch the dough into a rhombus shape, add sauce and toppings, and bake until golden brown.

6. I used a home oven set to 500F and baked for 7 minutes. After thee first 5 minutes, I changed my oven settings to broil at 500F. After 2 minutes of allowing the broil setting to kick in, I transferred the pizza to the top rack so that the top part of the pizza can brown. Broil for a total of 2-3 minutes.

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