Pizza Dough with Biga

Method

1. Prepare the biga: combine 500g 00 flour, 210g water, and 2g dry yeast. Mix until just combined; do not overwork. Cover with plastic wrap and let ferment for 16-20 hours at 16-19°C.
2. After fermentation, place the biga into a mixer. Add the remaining 500g 00 flour. Break the biga into small pieces.
3. Start mixing at medium speed. Gradually add 590g of very cold water (start with about 60% and then slowly add the rest). Increase speed as needed.
4. When the dough begins to come together, add 15g extra virgin olive oil.
5. Finally, add 25g salt and continue kneading until the dough is smooth, elastic, and releases from the sides of the bowl.
6. Turn the dough out onto a lightly floured surface and perform a few folding turns (reinforcement folds) without adding oil.
7. Place the dough in an oiled container, cover, and refrigerate for 24 hours.
8. After 24 hours, divide the dough into balls (about 250g each) and let them rise at room temperature for 3-4 hours until doubled in size.
9. The dough is now ready to be shaped into Roman-style al taglio pizza.