Here we are again discussing pizza, and this time, I will make an effort to introduce the topic of dough using an indirect method. Acquiring these techniques will allow you, pizza enthusiasts who are venturing into the art of pizza making, to gain greater confidence and produce higher quality pizzas.

The first thing to know is that there are two types of dough:

• Direct method dough is the classic dough, which always works great. It's made up of flour, water, yeast and salt, and needs to be left to rise and mature for specific periods of time.

• Indirect method dough is a dough that uses pre-fermentation techniques such as Biga or Poolish. These processes, widely used in the preparation of contemporary pizza with a "canotto" (a high crust), help to obtain higher quality pizzas with more complex flavors, unique aromas, and a different level of crispiness and airy texture.

To prepare dough using the indirect method, one must necessarily do a little more work as the preparation is divided into two stages:

• Preparation of a first fermented dough, either Biga or Poolish, which accounts for a percentage ranging from 20% to 50% of the total dough.

• Addition of all the ingredients to the fermented dough. In this phase, the final dough is created by adding all the remaining ingredients to the pre-fermented dough prepared earlier.

At this point, I hope to have piqued your curiosity and encouraged you to try this technique, for which you can find a lot of documentation and explanatory videos on the internet. Let's proceed in detail to better understand the differences between Biga and Poolish and what they are.

• The Biga pre-ferment is a solid dough, which means that the proportions of water and flour are unbalanced towards the flour, while hydration, normally around 45%, can vary depending on the ambient temperature. It is, in fact, advisable to hydrate the Biga more in low-temperature conditions. For this pre-dough maturation, ranging from 16 to 20 hours, it is advisable to use a strong flour with a W value greater than 300, with a high gluten content that will break down during the fermentation period.

When making the Biga pre-ferment, it's important not to overwork the dough and leave it a bit rough. Also, make sure to use a yeast percentage of 1% relative to the weight of the flour for the best results.

• The Poolish pre-ferment, unlike the Biga, is a liquid dough, with equal proportions of water and flour (50% water and 50% flour). In this liquid dough, fermentation occurs much more quickly, which is an advantage, and allows for a crispier crust and a regular texture. The ideal temperature for the maturation process is around 69°F, and medium-strength flours (280-300 W) can be used.

The yeast percentages to be used in the dough are as follows:

1-2 hours: 2.5% yeast relative to the weight of the flour;

4-5 hours: 1.5% yeast relative to the weight of the flour;

6-7 hours: 1% yeast relative to the weight of the flour;

8-9 hours: 0.5% yeast relative to the weight of the flour;

10-12 hours: 0.3% yeast relative to the weight of the flour;

13-14 hours: 0.2% yeast relative to the weight of the flour;

15-16 hours: 0.1% yeast relative to the weight of the flour.

So, to really understand which type of dough you prefer, whether it's the Biga or Poolish pre-ferment , you need to experiment, optimize your techniques, and most importantly, taste the results of your efforts. Paying careful attention to factors such as crispiness, texture, aroma, and flavor will help you refine your skills and create delicious, high-quality pizzas.

If you want to learn how to make pizza dough like a pro, don't forget to book a pizza class here at https://www.ellaypizza.com/pizza-class.

Chef Karen