Pinsa Romana

Master Pizzaiolo Julian Sisofo sent me this recipe to test, and of course it's a banger.
He's going to have a video out next week about it but here are the details..

Pinsa Romana

makes a mass of 1,400g
6 each 230g doughballs

Biga:
4g active dried yeast
200g water
400g bread flour

Dough:
100g ice
300g water
375g 00 flour (I used Caputo Nuvola)
20g salt

14g oil

-Ferment biga for 8-12 hours room temp
-Mix dough
-Place into the fridge for a 12-24 hour cold bulk fermentation
Remove the dough from the fridge for 1 hour.
-Divide, ball and shape
-Allow dough to double in size for around 2 hours
Cooked at 700f, par bake for 60 seconds, then top and back in oven for 60-90 seconds.

It was unbelievably light, absolutely delicious.