KARLOSK: Bigu jsem nedelal, ale pokud testo nevybehlo, tak bych prodlouzil dobu druheho kynuti.
Tady je trochu slozitejsi recept (zpomalene kynuti) z pizzamaking.com:
I think a good starting point for biga based round pizza is a 50% biga:
Biga:
500g strong flour (Nuvola Super or Polselli Super)
250g water
3g dry yeast (or 5g fresh)
Mature 18h at 18C (64.4F)
If you don't have a place with that temp, then mature it 1h at room temp and then 24h in the fridge.
Dough:
biga
500g weaker flour (Caputo Pizzeria, Polselli Classica or Vivace)
400g water (to come to 65% hydration)
20g extra virgin olive oil
25g fine sea salt
5g diastatic malt (optional - will improve color)
Leave to rest for 1h at room temperature. Make balls and then put them in the fridge for 16-24 hours, removing them at least 2 hours before baking.