Pizza Romana – with Basil Pesto

INGREDIENTS

For the Dough:

• 1800 g Tipo 00 Classico flour
• 200 g Spolvero flour (for shaping)
• 50 g salt
• 40 g olive oil
• 8 g yeast
• 1500 g water
• 732 g BIGA starter

For the BIGA Starter:

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

For the Topping:

• Basil pesto
• Fresh mozzarella
• Parmesan flakes
• Olive oil
• Fresh basil leaves

INSTRUCTIONS

Dough Preparation:

1. Begin with autolysis: combine all the flour and water and let rest.
2. Knead in a spiral mixer on first speed for 2–3 minutes, until a smooth dough forms.
3. Let the dough rest covered in the mixer for 45–60 minutes.
4. Add the remaining dough ingredients except the olive oil.
5. Knead on first speed for 7 minutes, then on second speed for 2 minutes.
6. Add the olive oil at the end of mixing on low speed.
7. Divide the dough into 300–350 g portions and shape into round balls.
8. Let rest at room temperature for 45–60 minutes, then refrigerate covered at 2–4°C for 24–48 hours.

Shaping and Baking:

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