Best Pizza Dough Recipe Ever (for wood fired ovens)

This is the best pizza dough recipe I have ever found for cooking in a wood fired pizza oven. This is a modified version of Vito Iacopelli's "How To Make Best PIZZA DOUGH for Your Business (Full Recipe-BIGA)", it will make 14 x 280g pizza dough balls. It is a Biga dough recipe with very little yeast and takes 3 days minumum to make but it will produce an excellent quality dough. Enjoy.

BIGA PIZZA DOUGH RECIPE (makes 14 x 280g pizza balls)

Biga
600g Flour, Type 00
300g Water, Cold Tap
1.5g Dry Yeast
Add dry yeast to flour and mix, add water slowly and mix roughly into clumps (DO NOT Knead). Put into a sealed jar and rest at room temp for 1 hr, then refrigerator for 48 hrs. (24hrs minimum)

Dough
1,800g Flour, Type 00
1,200g Water, Cold Tap
70g Fine Sea Salt
Dilute all the Biga into the water as best as possible 5 min
Add half of the flour and mix 5 min
Add salt a little at a time
Add rest of the flour little by little and then mix 15-20 min non-stop
Let dough rest for 5-10 min
Mix again lightly for 2-3 min (dough should be nice and smooth and strong at this point)
Rest the dough in a covered container for 1 hour
Move the dough onto your bench and lightly oil the top, rest for 30 min
Make 14 x 280g dough balls, keep the top of the dough at the top for the whole process through to cooking stage.
Put dough balls into the container, cover well, proof for 6-8 hours at room temp approx. 18-20 degrees Celcius.
Use dough now or put into the fridge for 24 hrs (up to 48 hrs max).
Remove from fridge and let the dough come back to room temp before cooking.
*Keep dough in container covered at all times, don’t let the dough dry out or crust over.

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