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1
Stir biga to deflate.
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2
Add warm water, salt, herb mix, and enough flour so that dough pulls away from bowl when stirred.
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3
Knead 10 minutes on a floured surface (5 minutes in a machine) until smooth.
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4
Place dough in lightly floured bowl and dust dough with flour.
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5
Cover with plastic wrap.
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6
Let rise until doubled (about 1 to 2 hours) in a warm place.
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7
Cut risen dough in half.
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8
Gently shape each piece into a ball and dust with flour.
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9
Cover with plastic and let rest for 30 minutes.
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10
Place a ball of dough on floured surface and gently shape by flattening and stretching into a round.
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11
Don't overwork or it will lose its rise.
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12
Lay stretched-out dough on a floured peel and gently poke with fingers to dimple the dough surface.
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13
Drizzle with extra-virgin olive oil and sprinkle with coarse salt.
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14
Bake in preheated 450 F oven directly on the pizza stone for 15-20 minutes or until golden brown.
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15
(Take a peek at 5 minutes and pop/deflate any bubbles that may have formed.)
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16
Remove and place on a wire rack.
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17
Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.)
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18
and balsamic vinegar (1 tsp.
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19
).
