Baker's peel pizza with semolina: the recipe

At a glance

• Method: Preferment, with autolyse (1 hour)
• Preferment: Biga — 27% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 924 g
• Preferment weight: 395 g
• Dough weight: 1443 g
• Total dough weight: 1848 g

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Ingredients

Quantities for 2 pieces of 924 g, kitchen at 20 °C

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Method

1. Biga: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Make a mix with 1 ice cube and 102 g of water at room temperature (to get it to 11 °C)
   • Dissolve the yeast in the water
   • Mix roughly
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (1 h 35 min)

   • Use water at 21 °C
   • Hold back 239 g of water and pour it in gradually while it comes together
3. End of mixing, start of bulk rise (at room temperature) (2 hours)
4. Reinforcement fold 1 of 3
5. Reinforcement fold 2 of 3
6. Reinforcement fold 3 of 3
7. Divide/shape: weigh and form the pieces (5 min)
8. Start of proofing (at room temperature) (6 hours)
9. Ready to cook

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Baking

1. • conventional oven, without steam
   • Overall temperature: 250 °C
   • Time: until done
   • Dimple with your fingers before baking

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Preparation notes

Stretching

1. Stretch it on plenty of durum wheat semolina, using your fingers but without deflating the dough too much.
2. Shake off the excess semolina before moving the dough onto the peel.
3. Press your fingers into the stretched dough to dimple it, before baking.