Part 2/8:
Mimo believes that the core of making great pizza lies within its dough. He introduces the concept of Biga, a type of preferment, which contributes to the dough's flavor profile, adding complexity and depth. Creating Biga involves a precise combination of flour, water, and yeast, cultivated over a 24-hour period to develop a rich fermentation flavor.
As he meticulously measures the ingredients, emphasizing the importance of temperature and timing, Mimo reflects on his evolution from a novice to a knowledgeable artisan. He frequently checks the gluten development and savoring the sounds of the dough mixing, which he finds almost poetic.