Pre-dough Biga 100% Pizza homemade 24 hours leavening amazing taste - Cooked on a Clementi Oven

Flour need to have at least 300W/320W, use this one https://amzn.to/36PyuPz
Pelati (Tomatoes) https://amzn.to/37AFIWG (For the tomato souce, 1 gr of salt every 100gr of tomato.)
Fiordilatte Mozzarella cheese

For info about the Clementi Oven, just send me a message or leave a comment.

Timeline
1 - 8pm - Biga
2 - 8pm till 2 pm - Fridge at 4°C till 6 hours before cooking
3 - Close the dough / folding / "panielli"
4 - 2 pm till 4 pm - Fridge again, till 4 hours before cooking ( at 20°, if more than 20° do just 3 hours, if less do 5)
5 - 4pm to 8 pm - Out from the fridge for 3 to 5 hours and cook.

Ingredients for 4 pizza 280 Gr Each

Biga
Flour 659gr (100% of total Flour)
Water 296ml (45% of the total flour)
Yeast 3,3 Gr (0,5% of the total flour)

Dough
Flour 0 gr
Water 165ml
Salt 20gr
Sugar 12gr
Honey 8gr

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Видео Pre-dough Biga 100% Pizza homemade 24 hours leavening amazing taste - Cooked on a Clementi Oven канала MB Pizzalover