Ingredients (for the starter or Italian Biga)
400 g Italian type 00 organic flour
180 g water
2,4 g dried yeast
Ingredients (final dough)
600 g Italian Type 2 organic flour
470 g water
25 g salt
25 g extra virgin olive oil
For the starter (Biga)
Knead the organic flour and yeast dissolved in water for a few minutes.
The mixture must be coarse and not smooth.
Leave to rest at 18°/20°C for 18 hours.
For the final dough
Knead the starter with the Italian type 2 organic flour and water for about 6 minutes, add the salt and knead for another 5 minutes, then add the oil and leave it to combine with the dough for a few minutes.
First rise
Leave to rest at room temperature for 10/15 minutes.
Divide and shape
Form balls of the desired weight and leave to rest for 20/30 minutes at room temperature.
Proofing
Leave the dough balls to rise at controlled temperature in the refrigerator for 24 hours.
Regeneration
Before use leave the dough balls at room temperature.
Stretching
Stretch the dough balls with a little flour or re-milled organic semola flour.
Baking
320°C for three and a half minutes
Suggested toppings (second step in the recipe)
Pizzaiolo’s tip:
This pizza topping is added fresh after cooking to best showcase the ingredients: the fresh tanginess of the stracciatella cheese, the mouth-watering aroma of the basil, and the aromatic notes of extra virgin olive oil, the delicate candied tomato and the sweetness of the pine nuts.
