Neapolitan Pizza Recipe (Biga 100%, 24-48h)

Soft and Chewy Pre Fermented Neapoletan Pizza Dough

This recipe is the best I have developed for home made pizza, I have had no better results.

This pizza recipe has made better pizzas than the one we tried in Naples. Thank you! – Issa Family

I recommend at least 24 hours for the biga and 2 hours for the main dough for optimal flavors.

Neapolitan Pizza Recipe (Biga 100%, 24-48h)

Ingredients

• 1,000 g flour

• 500 ml water

• 5 grams fresh yeast (or 3 grams dry)

Instructions

• Prepare the biga

  • 1kg flour

  • 500 ml water

  • 5g fresh yeast (or 3 dry)

  • 1 hour roomp temp

  • 24 hours fridge at 4 degrees (can stay up to 48 hours)

• Finalize the dough

  • 100% biga, 180 ml water, 31g salt

  • Mix the ingredients, stretch and fold until smooth (the dough becomes nearly transparent before breaking)

  • Rest 1 hour

  • Drop on the counter and rest 20 minutes

  • Dough balls at least 270g to get decent sized pizzas

  • Rest without olive oil to avoid flour from sticking on the cornichone

  • At this stage, the dough can go directly in the fridge for a maximum of 48 hours or be used after 2 hours (it seems the taste of fermentation is optimal after 24h biga + 24h fridge + 2-3h out)

• Prepare the pizza

  • Ideally, get it out of the fridge two hours before, remake the balls to recreate the gluten structure, wait 2 hours

  • If in a hurry, the dough can be cooked straight from the fridge but the fermentation taste will be less and the dough will spread more

  • Don’t stretch the dough too much, keep it thick enough in the center to avoid breaking in the oven