Starter (Italian Biga):
800 g Italian type 2 organic flour
400 g water
4 g dried brewer’s yeast
12 g dried mother yeast powder
Pizza Dough:
200 g organic flour (50 g heat-treated rice flour and 150 g Italian type 00 w330)
400 g water
25 g salt
40 g oil
2 g dried brewer’s yeast
Details for the cooking:
Pre-baking: 280/290° C for about 5/6 minutes.
Finally baking: 279/280° C for another 6/7 minutes.
Starter (Italian biga):
Mix the Italian type 2 organic flour, the water with the dissolved yeast and dried mother yeast powder. The dough should still be rather rough, and sticky.
Rest:
Leave the starter to rest at room temperature – about 18/20°C for 18 hours.
Mixing:
Mix the starter and the other ingredients for 10 minutes at mixing speed 1 and 2 minutes at mixing speed 2.
First rise:
Rest in a bowl for 60 minutes.
Division:
Form dough balls of the weight desired.
Proofing:
3/4 hours at room temperature until it doubles.
Bake
Topping:
Courgette puree
Buffalo milk Mozzarella
Curly endive (frisée lettuce)
Smoked salmon
Marinated datterino baby tomatoes
Pink pepper
Extra virgin olive oil
Pizzaiolo’s tips:
Italian type 2 organic flour is an excellent alternative to whole wheat organic flour for making dough or baking cakes and biscuits, for fragrant and delicious recipes.
Italian type 2 organic flour is rich in protein, fibre, vitamins PP and B1 and mineral salts (calcium, iron, phosphorus and potassium), but you need to remember that the higher bran content means that a higher dough hydration during mixing than traditional doughs.
