Caputo Nuvola Flour | Biga Pizza Recipe | 70% Hydration Pizza Dough Recipe | Gozney Roccbox | 100%

In this video we look at making a 70% hydration Biga Pizza dough over 48 hours.
The results give a crisp and light pizza.
Plus you will not need a mixer, but feel free to use it if you have one.


You will need
1kg Caputo Nuvola
2g Yeast
500g water + 200g water
18g Salt

Add the water and yeast together and mix.
Gradually add the water to the flour and shake to make a crumbly mix.
Cover and leave for 24 hours at room temperature

After 24 hours mix the Biga to 200g water mix with a fork and spatula.
Once incorporated mix by hand until smooth.
Rest for one hour.
After one hour move back into the mixing bowl cover and place in the fridge for 12 hours.
After 12 hours remove from the fridge and let the dough come back to room temperature
Then cut into even pieces and make dough balls
Rest the dough balls for 4 hours
Then it’s pizza time

Please like and subscribe if you can.
Check out the pizza flour Library for more videos

The Pizza Flour Library
   • The Pizza Flour Library  

See Caputo Nuvola poolish for another fantastic pizza from this flour

Caputo Nuvola Flour | Poolish Pizza Recipe | 70% Hydration Pizza Dough Recipe | Gozney Roccbox |
   • Caputo Nuvola Flour | Poolish Pizza R...  

For more pizza ideas please check out the links below.

Caputo Pizzeria Flour | Cold v Room Temperature Fermentation | Roccbox Recipes | Gozney Roccbox    • Caputo Pizzeria Flour | Cold v Room T...  

Pizza Flour library

   • The Pizza Flour Library  

#gozneykitchen
#pizza
#caputopizza