Country-Style Pizza with Pear

INGREDIENTS

For the Dough:

• 1500 g Tipo 00 Classico flour
• 500 g Spolvero flour (for shaping)
• 732 g BIGA starter
• 50 g salt
• 8 g yeast
• 1300 g water
• 50 g olive oil

For the BIGA Starter:

• 500 g Tipo 00 Classico flour
• 2 g yeast
• 230 g water

For the Topping:

• Sliced pear
• Shredded mozzarella
• Shredded graviera cheese
• Sliced prosciutto
• Fresh arugula
• Thyme
• Honey

INSTRUCTIONS

Prepare the Biga Starter:

1. Mix all biga ingredients on low speed for 2–3 minutes until a uniform dough forms.
2. Transfer to an airtight container and let rest at room temperature for 16–18 hours.

Prepare the Dough:

1. Place all dough ingredients, including the biga, into a spiral mixer.
2. Mix on first speed for 7 minutes, then on second speed for 2 minutes.
3. Divide into 280–350 g portions and shape into rounds.
4. Cover and refrigerate the dough balls at 2–4°C for 24–48 hours.

Shaping and Baking:

1. Open the dough balls into oval shapes using spolvero flour.
2. Top with the filling ingredients (see below).
3. Bake in a pizza oven at 300–350°C for 3–5 minutes.