Vegetarian (and others), 50% biga

65% hydration/50% biga

Caputo Pizzeria (blue bag)
biga 45%, preferment 12 hours TA (74F)
Main dough 65% hydration, bulk ferment 30 minutes TA
Portioned, CF 14 hours (40F)
Ooni koda 18” for about 2 minutes

Technique:
Mixed biga by hand. I didn’t leave it in strands like a lot of videos suggest. I made sure there was no loose flour by hand kneading. I may refine this technique later, but the result seemed pretty good. The biga came out as a spongy thick loaf with lots of little air pockets throughout.

After pre-fermentation, I cut the biga up and used a KYS mixer. Started with about 80% of the remaining water and yeast, and gradually added the remaining flour and water little by little. I used very cold water, but no ice. Mixing took 22 minutes, dough was room temp once touch. The added kosher salt after the dough was incorporated.

Made a large ball and fermented at TA for 30 minutes, then portioned 260g balls. Placed them in 3.2 cup takealong containers very lightly sprayed with olive oil, then into fridge for 14 hours.

Launched into Ooni Koda 2 pro, cook time about 90 seconds

Removed loaves from fridge 4 hours before baking.

Pictured the vegetarian (red onion, mushroom, jalapeño, basil) but made 3 others:
– margherita
– sausage, pepperoni, red onion, jalapeño (2)

My only issue was the containers I had the loaves proofing in popped open from the gas, so a small part of the dough ball dried out on the exposed surface. Otherwise nice airy, chewy corcione.