Starter:
300 g Italian 00 soft wheat organic flour
135 g water
3 g fresh brewer’s yeast
Dough:
700 g Italian type 1 stone ground organic flour
485 g water
25 g salt
30 g extra virgin olive oil
Starter (Italian Biga):
Knead at first mixing speed the water with the dissolved yeast and the Italian 00 organic flour. It must be a little coarse and not smooth.
Rest:
Leave the starter to rest at room temperature – 18/20°C degrees – for 18 hours.
Dough:
Knead the starter and the remaining ingredients for 10 minutes at first mixing speed and 2 minutes at second mixing speed.
Bulk fermentation:
Leave on the work surface for 30 minutes.
Divide and shape:
Make dough balls of the desired size.
Maturing and rising:
24 hours at refrigerator temperature (+4°C)
Regeneration:
Two hours at room temperature.
Spread the pizza dough portions out on peeled, toasted sesame seeds.
Bake:
330° C for about 3 minutes and 30 seconds, top 80, bottom 10.
Topping:
yellow datterini tomato puree
mozzarella
artichoke cream
artichokes with their stalks
taggiasche olives
pepper cuvèe
Pizzaiolo’s tip:
Type “1” stone ground flour has a P/L ratio of around 1; so you should autolyse for an hour to make the gluten softer.
