Italy Desk (Naples, Italy) 1 days ago
I made pizza with 7-day-old dough. After seeing the results of the 4-day dough, I decided to push this batch to the absolute limit. In this video, I'm finally using the biga dough I started 7 days ago. To be honest, I was fully expecting to work with a very weak, over-proofed dough, but I was completely wrong about the results. Watch the real-time bake to see exactly how this week-old dough handles the heat and if the flavor is actually worth the wait.
