Frozen Pizza Dough Ball 290g (1 Dough Ball)48 hours Biga fermentation
30 hour fermented, Biga Pizza dough. Using 00 Wheat Flour (caputo). Has 3% salt and is perfect for wood and gas home ovens. Perfect for home techniques such as pan and grill.
To use this dough correctly: Allow it to warm up at room temperature until not cold to touch. When dough loses stiffness and is relaxed it is ready to be cooked. Apply some flour or semolina to your work surface and put your dough balls into the flour, flipping them so that the top and bottom get covered. Dust off excess flour and stretch your pizza to your desired shape.
Florio’s Top Tip: The surface of the dough ball that has been touching the worktop is the surface to use for toppings. The drier topside should end up being the bottom crust as it is drier, therefore easier to manoeuvre.
Pizza dough made with caputo flour,matured for 30 hrs,Biga fermentation ,3% salt,0.5%dry yeast,12 months shelf life.Ideal for wood fired oven,naked flames gas oven, and high temperature electric oven.
Recommended cooking temp 350 minimum. Domestic ovens will not give this pizza the authentic flavour like a wood or gas oven.
Freeze dough balls upon delivery if saving for later use. Use by 12 months.
Defrost time minimum 2 hours at room temp. Ensure dough is room temp and totally malleable. Use flour to coat stretching surface to avoid dough sticking.
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