100% Biga Pizza Dough

ca.ooni.com

subheading: For the biga:

2¼ cups (540 grams) lukewarm water

1 ¼ teaspoon (4 grams) fresh yeast or ½ teaspoon (2 grams) active dried yeast or ¼ teaspoon (1.3 grams) instant dried yeast

35.3 ounces (1000 grams) bread flour or "00" pizza flour

subheading: For the dough:

1 ½ tablespoons (22 grams) sea salt

½ cup (100 grams) water, room temperature

1 ½ tablespoons (22 grams) diastatic malt powder-this promotes a strong rise, nice texture and brown crust, but is optional (if you don’t use the malt powder, we suggest adding an additional 22 grams of flour as replacement to keep the hydration the same)

⅓ cup (80 grams) iced water

Flour or semolina, for dusting

Directions at ca.ooni.com

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