Part 1: The Pre-Ferment (Biga)

This is where the flavour starts building. Slow. Quiet. Intentional.

Ingredients

200mL room temperature filtered water
400g flour
1g dry instant yeast

Method

Sift the flour and yeast into a plastic container.

Add the water and mix until there are no dry clumps. It will look shaggy and a little dry. That is correct. Do not overwork it.

Cover with a lid and leave at room temperature for 15 to 18 hours.

Walk away.

By the next day you will have a fragrant, airy base with a slightly sweet fermented aroma. This is where the depth begins.

Part 2: The Base Dough

Ingredients

450mL cold filtered water
600g bakers or pizza flour
1g dry instant yeast
30g fine sea or kosher salt

Method

Remove the biga and cut it into tennis ball sized chunks.

Place the biga, flour and yeast into a mixer fitted with a dough hook. This can be done by hand, but be prepared for a serious workout.

Begin mixing slowly.

Gradually add the cold water, reserving 50mL to add later.

Mix for around 10 minutes until the dough becomes smooth and cohesive.

Add the salt and the remaining water. Increase the mixing speed slightly and continue mixing until the dough reaches 23°C.

Temperature matters here. This is where structure develops properly.

Remove the dough and place it onto a clean surface. Shape into one large ball and allow it to rest for 10 minutes.

Divide into 250g portions. Using the palms of your hands, tightly form each portion into a ball.

Place the dough balls into airtight containers.

Now Comes the Patience

If you would like to use the dough straight away, leave it at room temperature for 30 to 45 minutes before stretching.

For best results, place the covered dough balls in the fridge for 2 to 3 days. This cold fermentation develops a gentle sour flavour and improves texture. The dough becomes easier to stretch and lighter in the crust.

Any excess dough can be frozen and slowly defrosted in the fridge before baking.

When You’re Ready to Cook

Preheat your oven to its highest setting with a pizza stone inside.

Dust the stone with durum wheat or semolina.

Gently hand stretch the dough, taking care not to knock the air out of the crust.

Add your sauce and toppings.

Bake until blistered and golden.

You are looking for leopard spotting on the base, a puffy crust, a crisp bottom and a slight chew.