-
1
Preheat oven to 525 degrees.
-
2
If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up.
-
3
If you dont have a stone an unglazed tile or cookie sheets (without sides) works well.
-
4
In a small non-metallic bowl, add the yeast and water and stir it up.
-
5
Then, add the flour and stir together for a couple minutes.
-
6
Leave it out but covered for at least 4 hours and as much as 12.
-
7
Take your biga and add the bread flour, olive oil and salt with a firm spatula.
-
8
After thoroughly mixed, place the dough onto a flour dusted countertop.
-
9
The consistency of your dough should be like cookie dough.
-
10
Dont knead the dough just use the flour to make the outside less sticky.
-
11
At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
-
12
With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough.
-
13
Shape is not important.
-
14
A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
-
15
It will puff up to about double the size that it is at this point during its time in the oven.
-
16
Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
-
17
Mix the paste, garlic, water and spices together in a small bowl.
-
18
With a small spoon or spatula, spread the sauce around your pizza.
-
19
No need to coat every last pit of dough.
-
20
It will spread out during oven time.
-
21
Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
-
22
When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
-
23
The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
-
24
If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
-
25
Your pizza is done when ideally both crust and cheese are properly cooked.
-
26
If you made your dough thick, it may take a bit longer.
