100% Biga Pizza Dough

Ingredients

For the Biga 

1kg flour (100%) 
450g water (45%) 
10g yeast (1%) 
 
For the Dough 
210g cold water 
(21%) inc water in Biga = 66% total hydration 
25g salt (2.5%) 
10g malt (1%) 

Day 1 - Make the Biga

- Using a plastic container or large bowl mix all the ingredients by hand to a dry lumpy consistency (not a dough, but no dry
leave a small gap. Leave at 16-18°C for 16/18 hours.

Day 2 - Make the dough

- Mix all the Biga, malt and 150g water of the water on a slow speed for 5 mins. Add salt and mix on fast for a further 4-5min
23-24°C.
- Give the dough a few folds to strengthen and smooth. Rest for 20 mins then separate them up into 6x 280g dough balls. Y
- The dough will be ready to bake in your Gozney   or Gozney   about 1-2 hours after balling at room temperatur
- Open up your dough, add your chosen pizza toppings and fire up in your Gozney pizza oven at 400-500°C.