First, dissolve the yeast into your jug of water. Place your flour within the bowl of your stand mixer, and pour the moist substances on high.
With a steel spoon, roughly combine the substances collectively. Then, use your palms to firmly squeeze and grip the dough, pulling and tearing till all of the flour is mixed.
Switch the combination to an hermetic container, scraping down the edges of the bowl together with your palms. Really feel the dough for consistency: you ought to be left with dryish, sticky clumps. Cowl and go away to ferment for 16 hours at room temperature.
As soon as the Biga has had time to ferment, you’re prepared to arrange your dough. The ferment develops a fancy construction within the Biga, which after 16 hours must be comfortable and stretchy.
Dissolve the salt into your room temperature water and put aside. With the spiral dough hook fitted, switch the biga to your mixer and begin mixing on low. Slowly drip the salted water in, stopping every time the underside of the mixer seems moist. It will take round 5 – 10 minutes because the flour absorbs the water.
Subsequent, slowly sprinkle the diastatic malt onto the dough. This offers the yeast with a brand new meals supply, leading to lighter dough. It additionally provides a pleasant malty taste, but it surely’s not mandatory – so skip this step in case you can’t supply any.
With the mixer nonetheless working, slowly drop the iced water in. For a 65% hydration, add 10 grams, for a 72% hydration add the total 80. Examine this helpful video in case you’re unsure what hydration you want.
Cease including water when your dough turns silky and stretchy, and proceed to combine for an additional 5 minutes.
With moist palms, pull and collect the dough from the bowl. Switch to an hermetic container and go away to relaxation for 2 hours at room temperature. After two hours, place the container within the fridge for an additional two hours.
After 2 hours, switch the dough from the fridge out to a floured work floor. It is best to discover the dough quite a bit simpler to work with than earlier than. Divide into roughly 240g parts. Fold and form every portion to a ball, pinching the perimeters into the centre. Flip and pull the dough inwards, utilizing the stress to clean out the underside.
Depart the balls to proof for 4 hours at room temperature, or go away in a single day within the fridge to make use of the following day.
Fireplace up your Ooni pizza oven. Purpose for 952°F (500°C) on the stone baking board inside. You may test the temperature of your oven shortly and simply utilizing the Ooni Infrared Thermometer.
Generously mud your work floor with flour or fantastic semolina and place your dough ball on cease. Stretch your pizza to 12”. As soon as stretched, high together with your chosen substances. Utilizing each palms, calmly drag the pizza onto your Ooni pizza peel, and launch into your oven.
Cook dinner for 60 – 90 seconds, ensuring to show recurrently. As soon as cooked, take away and serve instantly.
