crookstonpies

BIGA: 
110ml. Water cold
220g. flour cold
0.6gr. dry yeast

DOUGH: 
All Biga, 
220g flour
220g. water
13.2g salt
0.6gr. Yeast

T-2 Days to cooking day, make BIGA:

• Add dry yeast, water, then add flour

T-1 Cooking day:

• Mix the BIGA and half the water, half the flour, mix, then add the remainder amounts and knead for 5-10 minutes.
• Put olive oil on bowl, and put in, and let rest at room temp for 1-2 hours.

Cooking day, make neapolitan dough:

• Form the dough into 3 balls and then let rest for 2-3 hours at room temperature, then cook!