Craving authentic Neapolitan pizza? Forget flimsy, supermarket dough! This recipe unlocks the secret to a truly exceptional pie: the biga method. This centuries-old technique involves a pre-ferment, a sourdough starter's less intense cousin, that dramatically improves the dough's flavor, texture, and digestibility. You'll discover the nuances of using a biga, resulting in a pizza crust that's light, airy, with a perfectly charred leopard-spotting and a satisfying chew. This isn't just a recipe; it's a journey into the heart of Neapolitan pizza-making tradition.
We'll guide you through each step, from creating the biga to shaping your pizza and achieving that signature Neapolitan char. Get ready to elevate your pizza game with our comprehensive, three-part Neapolitan Pizza Dough Recipe (3.0 Version) using the biga method—a recipe designed to deliver the best pizza you've ever tasted. Let's get started!
Tools Needed
- Mixer (e.g., Evo 6 Sun mixer)
- Oiled container
- Bench scraper
- Pint-sized deli containers
- Silicone brush
- Oven (e.g., Tven oven)
Ingredients
- Flour
- Active dry yeast
- Water (45% hydration for Biga)
- Salt
- Water (cold, for final dough)
- Low moisture mozzarella cheese
- Whole milk mozzarella cheese
- Pizza sauce (New York style with garlic and oregano)
- Cupped and crisp pepperoni
- Hot honey
- Grana Padano cheese
Step-by-Step Instructions
Step 1. Biga Preparation and Fermentation
- Add flour and yeast to the mixer.
- Add water to the biga (45% hydration). Mix until smooth.
- Place the biga in an oiled container and let it ferment at room temperature for 5 hours.
- Refrigerate the biga for 24 hours.
Step 2. Final Dough Mixing and Bulk Fermentation
- The next day, mix the final dough using cold water, half the amount of water initially, and all the salt.
- Mix on medium speed for 3 minutes, then increase speed and slowly add the remaining water until the dough comes together.
- Check the final dough temperature (should be around 75°F).
- Laminate the dough by stretching and folding it like a book.
- Let the dough ferment in an oiled container for 30 minutes at room temperature, then perform coil folds.
- Rest the dough for another 30 minutes at room temperature.
Step 3. Dough Shaping, Proofing, and Cold Fermentation
- Divide and shape the dough into balls (approx. 273g each). Use a small amount of flour if needed.
- Rest the dough balls on the countertop for 30 minutes, then refrigerate for 72 hours (3 days).
Step 4. Pizza Assembly and Baking
- Shape the dough, stretch it in the air, and pop air bubbles.
- Add sauce, cheese, and pepperoni.
- Bake at 966°F (520°C).
- Top with hot honey and Grana Padano cheese (optional).
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Using a biga allows for longer fermentation, developing more flavor.
- Well-oiled surfaces prevent dough from sticking.
- Proper shaping is crucial for a well-risen pizza.
- A 72-hour fermentation makes the pizza more digestible.
- Using scissors to cut pizza helps maintain crust integrity.
Nutrition
- N/A
FAQs
1. What is a biga?
A biga is a pre-ferment, a simple mixture of flour and water that's allowed to ferment for several hours or overnight. It improves the flavor and texture of the final pizza dough.
2. Can I substitute the flour type?
While 00 flour is traditional for Neapolitan pizza, you can experiment with other strong bread flours. However, the results might vary slightly in terms of texture and rise.
3. Why is my pizza dough not rising properly?
Several factors can affect rising: incorrect water temperature, insufficient fermentation time for the biga, or not enough kneading. Check your process carefully against the recipe instructions.
With this refined 3.0 version of our Neapolitan pizza dough recipe using the biga method, you're now equipped to craft pizzas that rival the best pizzerias. Enjoy the rewarding experience of making authentic Neapolitan pizza from scratch, savoring the delicious results of your dedication. Buon appetito!