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Makes: three 13″x9″ pizzas

Time: 2 days (longer if using refrigerated fermentation) although only about 2 minutes actual mixing time.

Biga Naturale

• 22g mature storage starter (100% hydration)
• 100g all purpose flour
• 50g water

Mix all ingredients evenly and leave to mature overnight (8 to 12 hours) at room temperature until it at least doubles (may triple) in volume.

Sauce

• 600g peeled whole tomatoes 
• 2 tsp sugar (to taste)
• 2 tsp dried oregano
• 1 tsp salt 

1. Separate out the peeled tomatoes from any liquid in the can.
2. Carefully open up each tomato and scoop or lightly rinse out the seeds.
3. Remove the tough part of the tomato (where the vine stem attached to the tomato).
4. Gently squeeze out any excess water and place in a bowl.
5. If the remaining liquid in the can is thick enough and ’sauce like’, pass it through a sieve (to remove seeds) and into the bowl of de-seeded tomatoes. 
6. Crush the tomatoes by hand (or kitchen utensil of choice) until no large lumps remain.
7. Stir in the salt, sugar and oregano.
8. Allow the sauce to sit at room temperature for a minimum of 2 hours.

Toppings

• 6 cloves of thinly sliced garlic
• 300g partially dried mozzarella (shredded)
• 300g fresh mozzarella (cubed/torn into small pieces)
• other toppings: pepperoni, onion, olives, sausage, mushrooms etc.
• olive oil
• fresh basil 
• grated parmigiano reggiano, grana padano or pecorino cheese (optional)

Final Dough

• 396g bread flour
• 284g all purpose flour
• 532g water
• 170g biga naturale 
• 16g salt

Desired dough temperature: 76F

1. Mix the flour, water, salt and starter until even and leave to rest for 30 minutes.
2. Knead the dough in the mixing bowl by taking the dough from the edge, stretching and folding it over the centre. Continue working around the edge of the dough (turning the bowl with your other hand) until you have stretched about 20 times.
3. Rest the dough for another 20 minutes.
4. Knead the dough as before, one more time.
5. Bulk ferment the dough until doubled in volume (7 to 8 hours at room temperature, ~75F). During bulk fermentation, fold the dough two times (once after an hour of bulk fermentation and again at the 3 hour mark).
6. If you wish to refrigerate the dough, you can do so after 2 hours of bulk fermentation at room temperature. Ideally the refrigeration temperature should be between 40 and 50F where it can stay for 24 hours or so. Give the dough one fold during refrigeration. When you’re ready to take the dough out of the refrigerator to bake, allow it to come to room temperature before dividing, stretching etc.
7. Preheat the oven with a baking stone on mid-shelf to 550F (or as high as it will go) for 1 1/2 hours.
8. Divide the dough into 3 equal portions (roughly 460g each).
9. Grease each pizza tray/pan generously with olive oil. (I used disposable aluminium pans)
10. Stretch each portion over the greased baking tray/pan. If the dough will resists stretching, rest for a few minutes before continuing. It’s easier to stretch the dough if you use wet or oiled hands to push the dough towards the edges.
11. Cover each pan with cling film and allow the dough to proof for a further 30 to 45 minutes.
12. Cover each pizza with a third of the shredded mozzarella.
13. Divide the sliced garlic between the pizzas.
14. Spoon the pizza sauce over the surface in ‘blobs’.
15. Add any other desired toppings.
16. Arrange the fresh mozzarella over the pizzas.
17. Drizzle olive oil over each pizza.
18. Bake the pizza on a baking stone for 12 to 15 minutes until the top is bubbling and the edges have turned crispy and brown.
19. Remove the pizza from the oven and top with fresh basil and grated cheese.
20. While preparing the next pizza for the oven, switch on the broiler to heat the pizza stone for a few minutes before switching back to ‘bake’.
21. Repeat steps 12 through 20 for the other 2 pizzas.