Gozney Roccbox R-5 Shelf - Review - Testing out the NEW R-5 Shelf Accessory by NU2U

Testing out the New - Gozney Roccbox R-5 Shelf Accessory by NU2U - Full Review

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48 Hour BIGA Dough Recipe for Neapolitan Pizza

Step 1 = Making the Biga Starter

Ingredients: (30% of total final Dough)

100g - Water (room temp or slightly warm)
200g - Type OO Flour (Bread Flour will also work but i have found it doesn’t clump up as nicely)
5g - Instant Dry Yeast (If using fresh yeast, double the amount)

Instructions: Making the BIGA

1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)
Step 2 = Remove Biga from Fridge to Make the Final Dough

Ingredients:

400g - Water (Room Temperature)
500g- Type OO Flour
15g - Sea Salt

Instructions:

1. Pour the 400g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 (250g)of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 (250g) of flour
7. Mix for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough- you might want to sprinkle a little flower on it or put olive oil on your hands to prevent sticking) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up and place same mixing bowl upside down over dough and let it rest for 30 min
10. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
11. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
12. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 4 equal pieces of dough (makes 4 dough balls between 250-280grams) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc. (280g will push the limits of a 12” peel also and your dough will hang over the edges)
13. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
14. Place the dough balls on a floured sheet pan, spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
15. Cover with plastic wrap or place in covered dough box and let dough balls rest for 2 hours at room temperature and then dough it's ready to use.
16. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
17. Open a bottle of Chianti or cold beer and then make pizza!

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