Contemporary Biga-fermented round with 75% hydration & inflated honeycomb rim
Modern Italian Pizza Contemporanea (Canotto style). Powered by a 12–16 hour stiff Biga preferment (45% hydration at 64°F DDT), 75% total hydration, 3% extra virgin olive oil, and diastatic malt. Hand-stretched to push internal air outward, baking at 650°F–800°F to explosively inflate an enormous, light-as-air honeycomb cornicione resembling an inflatable life raft (canotto).
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Tipo 00 / Bread Flour | 100% | ||
| Water | 75.0% | ||
| Extra Virgin Olive Oil | 3.0% | ||
| Kosher Salt | 2.5% | ||
| Diastatic Malt | 0.41% | ||
| IDY | 0.11% | ||
| Total |
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Crushed San Marzano DOP Tomatoes | 0.750 | ||
| Fior di Latte / Buffalo Mozzarella DOP | 1.05 | ||
| Fresh Basil & 24-Mo Parmigiano Reggiano | 0.100 | ||
| High-Polyphenol Extra Virgin Olive Oil Drizzle | 0.080 |
Topping amounts are per pizza, scaled to your selected pan size.
Preheat baking steel on top rack at 550°F–600°F for 60 mins (or fire outdoor oven to 750°F–800°F). Bake for 2 to 3 minutes, engaging broiler on HIGH to superheat upper air and explosively inflate the airy honeycomb canotto rim.
Poolish, biga, or levain pre-ferment (12–16 hours prior to main mix)
Flour blending, preferment breakdown, hydration rest & kneading
Ambient bulk rise, portioning, cold proof & room temper
Bench dredge, hand stretch or pan press & topping layering
High-heat baking surface, broiler assist, de-pan & wire rack rest
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
12-16 hour stiff Biga at 64°F (45% hydration). Intensive final mix to full gluten development. 3 hours ambient bulk ferment, divide into 273g balls, 24h cold proof in fridge. Temper 3 hours at room temp before stretching.
