Pizza Canotto with Biga
A puffy, big-rimmed canotto built on a stiff biga preferment using about a third of the flour, brought to 65% total hydration with Caputo Nuvola Super. The matured biga drives a 20-hour cold bulk and a short 5-hour rise in balls, baked a touch cooler for a light, tender crumb.
A puffy, big-rimmed canotto built on a stiff biga preferment using about a third of the flour, brought to 65% total hydration with Caputo Nuvola Super. The matured biga drives a 20-hour cold bulk and a short 5-hour rise in balls, baked a touch cooler for a light, tender crumb.
Ingredients
Method
Briefly combine flour, yeast and water by hand for only 1-2 minutes into a crumbly, shaggy mass; do not develop gluten or beat in air. Cover and mature 14-20 hours at room temperature until risen and aromatic.
Break the matured biga into the mixer with the remaining flour. Add enough water to reach about 55% hydration within the first minute, mix to a stiff dough, then add the rest of the water in stages as it absorbs.
In the final couple of minutes add the salt (and the last of the water); mix until smooth and the water is fully absorbed.
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