Roman Pan Pizza.
You'll mix the biga one evening, mix the dough the next morning, and bake the day after that. All the dry ingredients you need are in the box, and the recipe tells you when to do each step.
- Bag A
- Biga. Half of the flour with all of the yeast mixed in.
- Bag B
- Dough. The rest of the flour with the salt mixed in.
- Water
- You'll add it twice: a little for the biga, then the rest for the dough the next day.
- Olive oil
- A spoonful goes in the dough and a good pour goes in the pan.
- Pan
- An 18 × 13 inch half sheet pan. A baking steel or stone underneath helps, but you won't need a peel or a mixer.
In the box
You add
When do you want to eat?
You'll be in the kitchen three times. In between, the dough rests in the fridge for anywhere from 10 to 22 hours, so you can take it out when it suits you. Pick when you'd like to eat and we'll work out the rest.