IL ROSSO E IL NERO DOUGH
This makes 4 pizzas, weighing 250 grams each
FIRST STEP: BIGA
This is an “indirect” dough method, which means it needs a preferment, which allows the dough to develop much more aromatics and gives a lighter, less heavy result.
So we start with the BIGA preparation
122 g of
Strong bread flour
53.5g of
Water
1.22 grams of
Fresh yeast
Mix the ingredients roughly, don’t overwork the dough, it needs to have a rough consistency, and leave it for 16/18 hours at 18/20 degrees C.
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173.6 grams of
biga (dry preferment)
323 grams of
Type 0 Flour (52%) Protein content around 12%
161 grams of
Type 00 Flour (26%) Protein content around 10%
10 grams of
Activated Charcoal Powder
18.6 grams of
salt (3%)
286 grams of
Water (46%)
18.6 grams of
Olive Oil (3%)
1.24 grams of malt (0.2%)
0.01g of
Fresh yeast (0.02%) to be used in the final stage of the dough
62g of Wholemeal Gel:
14.88g (2.4%) wholemeal flour
3.1 g (0.5%) Rye, 42.16g (6.8%) Acqua