![Gluten-Free Schiacciata with Biga to Fill - 24 hours of leavening with 1 g of Yeast [Saltimbocca Napoletano]](https://www.gordon-ramsay-recipes.com/wp-content/uploads/Gluten-Free-Schiacciata-with-Biga-to-Fill-24-hours-of-806x300.jpg)
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Hi #Family💛 I’m finally sharing these wonderful stuffed flatbreads, made with biga and a gram of yeast with 24-hour leavening!
For #sabatopizza, I prepare the biga on Friday evening, I let it rise in the fridge all night and the next day at lunchtime I prepare the main dough, as written in the steps below!
It is a very hydrated dough, if you are a beginner I recommend decreasing the quantity slightly waterfallif you then change the mix, as you know, you have to be even more careful, because the dose could change radically!
I worked it with the planetarybut if you want you can do without, using a spatula if you are comfortable.
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