Holy Canotto! (96hr biga)

Pizza Canotto
Makes 3 pizzas 280g each

Biga:

2g yeast
180g water
200g type 0
200g manitoba

Dough:

0.5g yeast
155g water (40F)
100g tipo 00 flour
14g salt
14g oil

Method:

-Mix biga.
-Place into the fridge for a 48 hour cold bulk ferment.
-Mix dough. Laminate and rest 30 minutes.
-Tension fold the dough. Rest at room temp another 30 minutes.
-Ball up the dough. Place in refrigerator.
-Cold ferment dough balls in the fridge for 24-48 hours.

5 min 200rpm (start out with 90g water)
4 min 300rpm (finish by adding the rest of the water in small doses of 10g) (add oil and mix until 75-78F)

I get full credit for this recipe to Julian Sisofo as I was testing it out for him. Needless to say it's a freaking home run.

Ingredients were Galbani fresh mozzarella, vodka sauce + a spoon of San Marzano, locatelli pecorino, basil & graza evoo.

Gozney Roccbox at 800f for 1.5min rotating every 15 seconds.