Italiaanse pizza

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add biga, oil, honey, and water in the same bowl and mix till combined.

Step 2

To the same bowl, add white flour, bread flour, salt, and yeast. Combine into a ball with your hands. (Do not add any water or flour. The ball takes time)

Step 3

Cover up for 45 minutes. Wet your hand and do the first series of strech and folds. Repeat for 3 times. (Pull the dough up and over itself)

Step 4

After the last stretch and fold, fold the dough into a rough ball and put it in a container. Store in the fridge overnight.

Step 5

Flour a surface and gently remove the dough from the bowl onto the surface.

Step 6

Portion the dough into four balls of about 250g each.

Step 7

Form the separated dough into balls by pulling the dough to the middle on the sides. Then take the dough and move your hand opposite sides to make the top tighter and the bottom come together. (Like in the picture)

Step 8

Flour a pan with flour and semolina and place the doughballs after coating them liberally. Add a little bit more flour on top after all balls are coated. Cover them with a towel, plastic wrap, or another baking pan with the same size.

Step 9

Let it proof for 3 to 4 hours before use.

Step 10

Put the balls on a floured surface, flip them over, and press to create a steering wheel shape. Pick it up and stretch and turn over and over until it's almost the right thickness and size you prefer.

Step 11

Move on to finish, place the dough over your knuckles, repeating the process of stretching and turning.

Step 12

Pick it up to put it into a lightly oiled frying pan over medium heat. Place the toppings on top and bake till crispy and brown at the bottom.

Step 13

Place in the 1/3 of the top rack in the oven and bake till golden. Keep watching, make sure it doesn't burn!

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