1. Flour STONEGROUND 12500 g

2. Water * 8450 g

3. Oil 300 g

4. Salt 280 g
5. Fresh Yeast 34 g

1. Pour the flour into the mixer making it oxygenate for one minute.

2. Add the fresh yeast in to the mixer bowl.

3. Slowly pour half of the water and work for 5 minutes in first gear.

4. Slowly add the oil and work for another 5 minutes in second gear.

5. Add the salt by sprinkling the lumps.

6. Add last 1/2 of water until complete absorption.

1. Leave the dough to rest for 30 minutes lightly oiled and covered with a cling wrap at room temperature.

2. Fold the dough mass 3 or 4 times and leave it in a big sealed container for 24h at 4 or 5°C

3. Leave the container with the dough at 25/26° for 45’.

4. Weight the dough balls of about 280 g.

5. Keep the dough balls in sealed trays at 25/26°C for 20’.

6. Keep the dough balls in sealed trays at 4 or 5°C for 24/48 h.

7. Pull out the dough balls from the fridge 2 h before needed or till it reaches 20°C.

Cooking: bake at 400° C – 1’15” minutes

*To determine the ideal temperature of the water to add to our dough:

We measure the temperature of the environment in which we will make the dough (18°C )

We measure the temperature of the flour ( 17°C )
We measure the temperature of the mixer ( 15°C )

Then we add the temperature of the environment, the flour and the mixer (18 + 17 + 15 = 50 °C) and we will get our Value for the day.

We know that the ideal temperature of the dough is 23° C so we multiply this value by 3 (23×3=69°C).

Now let’s subtract our Value of the day from this value (for example: 69 – 50 = 19° C) to get the ideal water temperature.

1. Flour STONEGROUND 2000 g

2. Flour ZERO M 2000 g

3. Water * 1800 g

4. Fresh Yeast 10 g

1. Flour ZERO M 4000 g

2. Water* 3560 g

3. Oil 240 g

4. Salt 160 g
5. Fresh Yeast 10 g

1. Dissolve the fresh yeast in cold water.

2. Pour the flour into a large mixing bowl and mix the flour, water and fresh yeast.

3. Store in a high container at 4º or 5°C for 18/24 h.

1. Pour the Biga into the mixer, add flour, yeast, and 1/2 water, then work for 5 minutes in first gear.

2. Slowly add the oil and work for another 5 minutes in second gear.

3. Add the salt by sprinkling the lumps.

4. Gently and slowly add the last 1/2 of water until complete absorption.

1. Position the dough mass on the bench for 1/2 h at 25/26º.

2. Portion 280g dough and leave them in sealed trays at 25/26°C for 60’

3. Store the dough sealed in trays in cool room at 4º to 5º for 24h.

4. Give the last final proofing for 4/5 hours at 25º/26º.

Final cooking: 

Bake the pizzas at 380° C and cook the Biga Contemporanea Carrieri for 90’

*To determine the ideal temperature of the water to add to our dough:

We measure the temperature of the environment in which we will make the dough (18°C)
We measure the temperature of the flour (17°C)
We measure the temperature of the mixer (15°C)

Then we add the temperature of the environment, the flour and the mixer
(18 + 17 + 15 = 50 °C) and we will get our Value for the day.

We know that the ideal temperature of the dough is 23° C so we multiply this value by 3 (23×3=69°C).

Now let’s subtract our Value of the day from this value (for example: 69 – 50 = 19° C) to get the ideal water temperature.