48 - To 72-Hour Biga Pizza Dough

Make the Biga
Two nights before you plan to make pizza, mix all the Biga ingredients.

1) Measure water into 6-quart tub.
2) Add yeast and let sit for a minute, then swish around.
3) Add flour and mix by hand using a mix of pincer and folding methods.
4) Put lid on the container and let sit for 12 hours. The big should have tripled an d be visibly gassy.

Make the Dough
Remove the Biga from the tub and put on a lightly floured surface. Note there is no yeast used in this step.

1) Measure water into the 6-quart tub.
2) Add salt and swish until disolved.
3) Add flour and mix until you have a single dough mass.

Mix the Big with the Dough
Add the big to the initial dough and mix by hand in the tub until both doughs are integrated. Wet your working hand before mixing so the dough doesn't stick to you.

Continue mixing for a few minutes, feel free to rest for 5 to 10 minutes and go back to it (I recommend this).

Target temp is 75 deg F.

Knead and Rise
Let the dough rest for 20 minutes, then knead it on a work surface with a very light dusting of flour for about 30 seconds to 1 minute. The skin of the dough should be very smooth. Place the dough ball seam side down in the lightly oiled dough tub. Cover with the lid and let rise for 45 mintues

Shape
Shape the dough into 3 or 5 dough balls.

Second Fermentation
Place the dough balls on one or two lightly floured dinner plates, leaving space between them to allow for expansion. Lightly flour the tops, cover with plastic wrap, and let them rest for 2 hours. Then put them in the refrigerator for 36 to 60 hours. The dough balls will hold for 2 to 3 days.