With this recipe, you’ll get a Neapolitan pizza with a soft, airy crust and a flavorful dough, thanks to the fermentation with biga pre-ferment. If you want to know more about High Hydration doughs, check out this page!
pizza (260gr each)
Ingredients
For the Biga (Pre-Ferment)
- 500 gr Manitoba Flour
- 225 gr Water
- 5 gr Fresh Yeast (2gr dry yeast)
Per l'Impasto Finale
- 500 gr Pizza Flour (W320 - 340)
- 450 gr Water
- 20 gr Salt
- 15 gr Extra Virgin Olive Oil
Instructions
Prepare the Biga
- In a bowl, mix the flour, water, and fresh yeast until you have a rough dough. The mixture doesn’t need to be perfectly smooth, but should have a crumbly texture.
- Cover the bowl with plastic wrap and let it ferment at room temperature for 16-18 hours.
Prepare the Final Dough
- Once the biga has fermented, add the remaining flour and part of the water to the pre-ferment. Start kneading, gradually adding the rest of the water until you achieve a soft, hydrated dough.
- Add the salt and, if desired, the extra virgin olive oil. Knead until the dough becomes smooth and elastic.
Dough Fermentation
- Cover the dough and let it rest for 2-3 hours, or until it doubles in size. If you prefer a longer fermentation for more complex flavor, you can refrigerate the dough for 12-24 hours.
Shaping
- Divide the dough into balls of about 250g each to make pizzas around 12-13 inches (30-32 cm) in diameter. Let the dough balls rise for another hour, covered with a damp cloth or plastic wrap.
- Gently stretch each dough ball with your hands, starting from the center and working outward, leaving the edges untouched to maintain a puffy crust. Top with tomato, mozzarella, and your favorite ingredients.
Baking
- Preheat your oven to the highest temperature (about 480-570°F/250-300°C) with a pizza stone if you have one. Bake the pizza on the hot stone for about 6-8 minutes, until the base is crispy and the crust is golden.
- Serve immediately, drizzling with a little extra virgin olive oil and garnishing with fresh basil leaves.
Nutrition
Serving: 260g | Calories: 625kcal | Carbohydrates: 121g | Protein: 20g | Fat: 5g | Fiber: 4g | Sugar: 1g | Net Carbohydrates: 117g
