Baker's peel pizza: the recipe

At a glance

• Method: Preferment, with autolyse (1 hour)
• Preferment: Biga — 80% of the flour
• Mixing: Stand mixer

• Number of pieces: 3
• Weight per piece: 600 g
• Preferment weight: 1130 g
• Dough weight: 675 g
• Total dough weight: 1800 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 3 pieces of 600 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Biga: make it and let it ferment (at room temperature) (16 h 24 min)

   • Weigh the ingredients
   • Make a mix with 2 ice cubes and 303 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 316 g of water and pour it in gradually while it comes together
3. End of mixing, start of bulk rise (at room temperature) (30 min)
4. Reinforcement fold 1 of 1
5. Divide/shape: weigh and form the pieces (5 min)
6. Start of proofing (at room temperature) (2 h 30 min)
7. Ready to cook

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Baking

1. • conventional oven, without steam
   • Overall temperature: 280 °C
   • Time: 7 minutes
   • Plain base, on the baking stone or on a screaming-hot tray
2. • conventional oven, without steam
   • Overall temperature: 280 °C
   • Time: 5 minutes
   • Add the topping and put it back in to finish

The calculator adapts baking times to the weight of your pieces. Open the calculator

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.