No Mix Thin Crust Pizza Dough

"This is a biga-based recipe with great texture and taste. Biga is a type of starter used to make traditional Italian breads. In Italy, “biga” is used to refer to sourdough sponges, collectives of wild yeast, and other starters. When a biga is used, bread is lighter, with bigger holes and a more moist crumb. If you prefer use your favorite sauce, cheese and toppings."
 
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Ready In:
20mins
Ingredients:
13
Yields:
1 pizza pie
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ingredients

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directions

  • Preheat oven to 525 degrees.
  • If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up. If you don’t have a stone an unglazed tile or cookie sheets (without sides) works well.
  • In a small non-metallic bowl, add the yeast and water and stir it up.
  • Then, add the flour and stir together for a couple minutes.
  • Leave it out but covered for at least 4 hours and as much as 12.
  • Take your biga and add the bread flour, olive oil and salt with a firm spatula.
  • After thoroughly mixed, place the dough onto a flour dusted countertop.
  • The consistency of your dough should be like cookie dough.
  • Don’t knead the dough just use the flour to make the outside less sticky.
  • At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
  • With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough. Shape is not important.
  • A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
  • It will puff up to about double the size that it is at this point during it’s time in the oven.
  • Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
  • Mix the paste, garlic, water and spices together in a small bowl.
  • With a small spoon or spatula, spread the sauce around your pizza.
  • No need to coat every last pit of dough. It will spread out during oven time.
  • Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
  • When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
  • The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
  • If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
  • Your pizza is done when ideally both crust and cheese are properly cooked. If you made your dough thick, it may take a bit longer.

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