flour 100% (1500g)
water 65% (975g)
salt 3% (45g)
dry yeast, depending on the type (I use instant yeast) maybe more and additional handling required (2-4g)<\/p>\n\n\n\n
![\"\"](\"https:\/\/alpharesearch.de\/wp-content\/uploads\/2021\/02\/20200820_183729.jpg\")
<\/a><\/figure>\n\n\n\nSelect to follow the Poolish or Biga instructions, but not both.<\/p>\n\n\n\n
Poolish 24 to 48 h:
300g water
300g 00 flour
2g yeast<\/p>\n\n\n\n
OR<\/p>\n\n\n\n
Biga 24 to 48 h:
675 g water
1500g 00 flour
2g yeast<\/p>\n\n\n\n
Combine all the poolish or biga ingredients (in case you don’t use instant yeast follow the yeast instructions and adjust the amount accordingly) let sit a few hours at room temp, keep for the rest of the time in the fridge. Especially with biga make sure not to form a gluten network yet. Let rest for 24 to 48 hours.<\/p>\n\n\n\n
Poolish dough:
45g salt
675g water
1200g 00 flour
poolish
Combine all the salt with all the water first. Next, mix 600g flour in the water-salt mixture and let sit for 30 minutes. Add poolish to the dough and keep mixing and adding the remaining flour over a few minutes.<\/p>\n\n\n\n
Biga dough:
45g salt
300g water
biga
2g yeast
Combine all the salt with all the water first. Mix salt water with biga adds yeast a bit later (in case you don’t use instant yeast follow the yeast instructions and adjust the amount accordingly (divide water into two portions, don’t mix yeast and salt directly in the same water together)).<\/p>\n\n\n\n
Both: Run stand mixer for 15 to 20 min. Make a big dough ball on the table and let rest for 1h covered with plastic wrap at room temp. Portion out into 8 dough balls (if used later refrigerate), let rise for 2h with biga or 4 to 6 hours with poolish. When balls are refrigerated, let them come to room temp over 4 to 6 hours.<\/p>\n\n\n\n
Tomato sauce:
1g salt per 100g San Marzano tomatoes
basil<\/p>\n\n\n\n
Toppings for Pizza Margarita: Preparation in a home oven at 500 to 550 F: Preparation in Ooni Koda 16: Here is a Pizza Poolish and Biga recipe I’m using right now. This was heavily inspired by Vito Iacopelli and his YouTube videos and others. I do like the biga version better. Total dough ingredients for 8\u00d7315g balls:flour 100% (1500g)water 65% (975g)salt 3% (45g)dry yeast, depending on the type (I use instant yeast) maybe more … Continue reading Pizza dough (biga or poolish)<\/span>
20g Parmesan cheese
100g Mozzarella cheese
3-5 basil leaves
Olive oil<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
315 g stretch to 12\u201d – 14\u201d (30 to 35cm) put on a pizza screen.
Add 5 to 6 oz (2x 3oz lades) tomato sauce.
1. Bake for 3 to 4 minutes or until done.
2. Add 100g cheese and Basil and olive oil and bake for another 6 to 8 minutes.<\/p>\n\n\n\n
Stretch, add tomato sauce, basil leaves, parmesan cheese, mozzarella cheese, olive oil.
Bake at 430 C for 60 to 90 seconds or until done.<\/p>\n","protected":false},"excerpt":{"rendered":"