The Catalan TableHomemade Pizza Pino Prestanizzi (i call the pizza makers of Brizziola)
A homemade pizza with a light and fluffy crust, perfect for enjoying with company, that can be quickly prepared to offer a delicious homemade meal.
Yield: 6 items
Ingredients
Servings
10
Measurement units
Prepare the Biga
- 500 gMulticereal semi-whole wheat flour
- 220 mlwater
- 3 gdry baker's yeast
Pizza Dough
- 350 gof the BIGA prepared the day before
- 650 gflour "00" - W240 or W260 flour (medium strength)
- 430 mlwater
- yeast
- 3 gsalt
- 20 golive oil
Nutritional Information
Per items
Yield: 6 items
Calories
433 kcal
Protein
14.8 g
Fat
4.3 g
Carbohydrates
83.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation of the Biga
- In a large bowl, add 500 grams of strong flour, 300 ml of warm water (approximately 30-35 ºC), and 5 grams of instant dry yeast. Use a wooden spoon to mix the ingredients until they are well integrated and the dough begins to form.
- Place the dough on a clean, floured work surface. Knead the dough for about 15-20 minutes, until it has a smooth and elastic texture. If the dough is too sticky, add a little more flour, but avoid adding too much.
- Once the dough is well kneaded, shape it into a ball and place it in a bowl lightly greased with olive oil. Cover the bowl tightly with plastic wrap or a lid, and let it rest at room temperature (about 20-25 ºC) for 17 hours, or until the dough has doubled in volume.
Preparation of the Dough
- Crumble the yeast into half of the lukewarm water (approximately 37°C) in a large bowl, making sure it dissolves well.
- Add 500 grams of corn flour and start mixing with a wooden spoon or with your hands until it forms a homogeneous dough.
- Gradually add the other half of the water (also lukewarm) while continuing to mix with your hands or with a spoon, until the dough begins to take shape.
- Add 10 grams of salt to the dough and continue working it until the salt is well incorporated.
- Turn the dough out onto a clean, floured marble surface. Knead the dough with your hands, using folding and beating motions for about 10 minutes, until it is smooth and elastic.
- Once the dough is kneaded, begin to slowly add 30 ml of olive oil, continuing to knead to integrate the oil into the dough.
- Continue kneading for an additional 3-5 minutes, until the dough is smooth and does not stick to your hands.
- Form a ball with the dough and let it rest inside a bowl covered with a damp cloth or plastic wrap for 1 hour in a warm place, to allow it to rise.
- After one hour, turn the dough onto a marble surface and divide it into portions of about 260-270 grams each, using a knife or a spatula.
- Gently knead each portion with your hands, forming balls without pressing too hard, to avoid letting the air escape.
- Place the balls in bowls or containers covered with plastic wrap and let them rest for 2 hours at room temperature to ferment. Note: After these two hours, you can freeze the pieces that we will not bake, brushing them with oil and storing them in a food bag inside the freezer.
- Preheat the oven to the highest possible temperature (approximately 250-300°C) with a minimum advance of 45 minutes to ensure it is well heated.
- Grease a baking tray with a little olive oil. Then, take a ball of dough and stretch it with your fingers directly on the tray, starting from the center and pressing toward the edges, until you achieve the desired thickness.
- Grate fresh tomato and spread it evenly over the rolled-out dough, leaving a small margin without tomato at the edges.
- Bake the pizza for 5 minutes, then remove it from the oven and top it with cheese and desired toppings, and return it to the oven for an additional 5 minutes until the cheese is melted and golden.
Recommendations & Tricks
- After the 2-hour ball rest, unused pieces can be oiled and frozen in a food bag.
Original recipe
View or download the original PDF document.