I am really excited about a new experiment I am doing based on the secret dough recipe recently revealed by World pizza champion Bruno DiFabio. For the first date I am using a starter dough which is a pre-fermented batch of dough used to enhance the chemical reactions which occur during the proofing period effecting texture and flavor. In Italy that “Biga” starter was used as the bakers moved away from sourdough and needed a method to add more

DiFabio gives details about the preparation of that dough which I started last night and will have to wait until Wednesday to bake. The aroma of the dough is remarkable and I know that the next 3 days are going to be very hard for me.

I learned a bunch from the write-up about DiFabio and his pizza which you can read here:
http://www.greenwichtime.com/ci_10110833

Original post by PizzaBill