Pizza 100% Biga - Molino dalla Giovanna "Far pizza" sacco verde

pesto sauce

🥗Healthier: spinach puree

💰Cheaper: homemade pesto

Spinach puree is lower in calories and easy to make.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often cheaper.

Prepare the biga by mixing 682 g of flour with 341 g of water at 19°C and 5 g of LFDB, then let it rest for 14 hours at 18°C.

Combine the biga with 137 g of water, 17 g of salt, 5 g of diastatic malt, and 1 g of LFDB.

Let the dough rest for 30 minutes at room temperature.

Divide the dough and let it proof for 3.5 hours at room temperature.

Cooking Techniques

Spice Level:

Allergens