Canotto Style Pizza

Contemporary Pizza Can Be Taken To The Extreme With Huge Airy Crusts!

Here, I will give you all the secrets to achieving a high hydration Canotto Style Neapolitan pizza.

Recipe

Makes 3 pizzas around 280g each

Biga:

5g active dry yeast

240g cold water (40F)

300g Tipo 0 Flour (W 320-340) (Caputo Nuvola Super)

100g 00 flour (W 280 - 310) (Molino Pasini Verde)

80g Manitoba Flour (W 360-380) (Caputo Oro)

• Add the yeast into the mixer with the flours.

• At 100 rpm, slowly pour in the cold water and mix for 1 minute.

• Higher to 200 rpm and mix until smooth and the biga reaches 78F (about 7 more minutes).

• Rest 5 minutes covered.

• Shape until smooth. Place in to oiled container. Ferment in the fridge for 24 hours.

Dough:

The entire biga (at 40-50F)

35g cold water (40F)

100g crushed ice

12g salt

Method

Mixing:

1. Chop the biga into very small bits. Place into the mixer with the cold water.

2. Start to mix the dough at 200 rpm for 2 minutes.

3. Increase to 300rpm. Around 3 to 3 1/2 minutes the dough should come together. Now lower the mixer to 220 rpm.

4. Add half of the crushed ice and continue mixing. At 7 minutes, add the rest of the ice.

5. Around 9 minutes, the dough should come together. Now add the salt.

6. At 10 minutes, increase the speed to 300 rpm. Monitor the dough’s temperature.

7. At around 11-12 minutes, the dough should reach 68F.

Fermenting:

1. Round out the dough on a work surface. Rest for 5 minutes.

2. Now divide and weigh out the dough balls. Use some flour for dusting. Using a bench scraper, only pre shape the balls! Allow them to rest for 5 minutes uncovered.

3. Give the dough a final shape. Place them into oiled containers.

4. Place the dough balls into the fridge for a 24 hour cold fermentation. Yes, you can use the dough on the same day, just allow them to double in size.