PIZZA IN TEGLIA - 50% BIGA 50% POOLISH 💥- LEGGERISSIMA 💨

Per una teglia 30x40:

Poolish:

- 200 g Farina (W300/320)

- 200 g Acqua

- 2 g Lievito Fresco

Biga:

- 200 g Farina (W300/320)

- 100 g Acqua

- 2 g Lievito Fresco

24 h fermentazione in frigorifero

Chiusura impasto:

- 20 g Acqua

- 8 g Sale

- 8 g Olio

Prima lievitazione di 1h e 30 min (fino al raddoppio) a temperatura ambiente (27°)

Pieghe e staglio

Seconda lievitazione di 1h e 30 min (fino al raddoppio) a temperatura ambiente (27°)

For a 30x40 pan:

Poolish:

- 200 g Flour (W300 / 320)

- 200 g Water

- 2 g Fresh Yeast  (or 0.8 dry Yeast)

Biga:

- 200 g Flour (W300 / 320)

- 100 g Water

- 2 g Fresh Yeast (or 0.8 dry Yeast)

24 h fermentation in the refrigerator

Dough closure:

- 20 g Water

- 8 g Salt

- 8 g Oil

First leavening of 1h and 30 min (until doubled) at room temperature (27 °)

Pleats and cut

Second leavening of 1h and 30 min (until doubled) at room temperature (27 °)

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