The most complex dough in this collection. A firm biga ferments overnight, then gets folded into fresh dough and cold-proofed for 36–60 hours. The result is outstanding: earthy, nutty flavour with a refined airy crumb and crisp crust.
Two evenings before pizza day: weigh 149g water at 32–35°C into a bowl. Add 0.2g instant yeast, let hydrate 1 minute. Add 226g bread flour (or Caputo red 00) and mix with pinch-and-fold until all flour is absorbed. Cover and leave at room temperature overnight (12–14 hours at 20°C). The biga is ready when it has tripled in size and shows gas bubbles.
The next morning: gently lift the biga from the bowl and place on a clean surface. In the bowl, combine 167g water at 35–38°C and 11.7g salt. Add 226g 00 flour and mix until a rough dough forms. Tear the biga into pieces and add to the dough. Mix with pinch-and-fold until fully incorporated — takes a few minutes longer than usual as the biga and dough have different consistencies. Target dough temp: 24°C.
Knead for 30 seconds, rest 1 minute, repeat until the dough is smooth. Place in an oiled bowl, cover tightly.
Leave at room temperature for 45 minutes.
Divide into 3 equal pieces. Shape each into a tight ball. Place on a floured tray, dust with flour, cover loosely with plastic wrap.
Leave balls at room temperature for 2 hours before refrigerating (1 hour if your kitchen is warm in summer).
Refrigerate the covered tray. Ferment for 36–60 hours — 2 to 3 days. Balls keep well in the fridge for up to 3 days after making.
Remove balls from fridge 90 minutes before baking to relax the gluten.
Preheat oven with baking steel or stone to maximum (250°C) for 45 minutes.
Stretch each ball by hand. Top and bake on the hot steel or stone for 8–10 minutes.