Biga Bresaola Pizza

A biga bresaola pizza is a great way to offer a pizza with an extraordinary flavour and texture. The fermentation of the biga dough enhances the flavour and gives the crust a chewie, tender crust. The bresaola gives the pizza a salty touch which goes well with the cheese sauce. Follow the recipe and give your customers the perfect bresaola pizza.

Dough

Prepare the biga the day before to allow time for fermentation. It’s really simple and makes a big difference. First step is mixing the yeast and half of the water in a bowl until the yeast has dissolved completely. Then, slowly, add half the flour, while mixing.
Add the rest of the water and flour gradually. Mix for 3 minutes and let the biga ferment for 18 hours at 20°C. Wrap the container in clingfilm and punch a few holes in it to let the biga breathe.
When the biga is ready, it’s time to make the actual dough. Pour half of the water in a mixing bowl, add the biga and start the mixer. After 4-5 minutes, the dough will start to come together. Add 1 g of fresh yeast and a bit of extra water to help the yeast dissolve. Then add the salt and half of the remaining water. Once the salt has been incorporated, add the rest of the water and let it mix for 15 minutes. Make sure that the dough has a nice consistency. When you’re satisfied, let the dough rest in plastic containers covered with clingfilm at room temperature for 30 minutes. Once the dough has rested, divide it into three dough balls. Leave the dough at room temperature for 2-4 hours before baking.

Making the pizza

Stretch your dough and spread the tomato sauce. Leave the edge untouched by sauce. Add a layer of mozzarella and bake your pizza for 90-120 seconds at 400°C in a professional pizza oven. Before serving, cover the margherita base with baby salad leaves, sliced bresaola, and finally, the 4 cheese sauce. The biga crust will be extremely tasty, crunchy and full of beautiful bubbles – and your customers will thank you.