For the biga liquida, mix all the ingredients in a high bowl and stir thoroughly. Cover with plastic foil. Pierce holes into the plastic wrap with a fork so that the dough can breathe. Leave to ferment in the fridge for 18-24 hours.
The next day take the dough out of the fridge and mix it with 300g flour in a food processor or by hand. Once the flour is well mixed in, add salt. Knead for two minutes, then add the oil. Knead the dough until it loosens from the edges. After kneading, the dough should have a temperature of 24°C.
Place the dough in a container and leave to rest in a cool place for another 24 hours. Cover the dough again with perforated plastic foil.
Take the dough out of the fridge and split it into 180-220 g pieces. Shape them into a round form and put them in a flat container (under perforated plastic foil) in the fridge for 12 hours for one last time.
Pre-heat the oven to 250-260°C (upper/lower heat or Moisture Plus). Form the rolls into flat pizzas. Pull and push the dough from the middle outwards. The pizza should then have a relatively high rim (cornicione). Sprinkle the “naked” dough with a little water and bake for 6 minutes. Take it out of the oven again and only now cover the flat centre with tomato sauce and mozzarella. Bake the pizza at 260° C for another 3-4 minutes, or until the mozzarella has melted and the edges are golden brown. Serve garnished with basil.
Notizen
If you use mozzarella that is in water: chop the mozzarella into thin slices 24 hours before baking and then drain in a sieve in the fridge. This will prevent the pizza from becoming too wet. * You also need a large container to allow the dough to rise in the fridge (the dough triples its volume) and a flat container for the pizza dough pieces.