Biga Pizza Dough Recipe
Satisfying Slice · satisfyingslice.com · 2023 · Original
Neapolitanas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: flour, water, yeast, salt, oil.
Against 5,130 pizza recipes
Neapolitan style, 69% hydration: wetter than 53% of the 1,480 doughs that parse, baked at 800°F, hotter than 97% of recipes that state an oven.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 69%) · 800 to 950°F bake (this recipe: 800°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
339g
Water
235g
Hydration
69.2%
Salt
1.8%
Yeast
0.44%
Oil
8.0%
Sauce
n/a
Cheese
n/a
Dough weight
608g
Process
Bake temp
800°F / 427°C
Bake time
6 min
Oven
wood fired
Surface
stone
Ingredients (5)
- yeastactive dry yeast1/2 tsp · 1.5g
- waterwater3/4 cup · 178g
- flourbread flour2 cup · 254g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
Keep exploring
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Do something with it
- Scale this doughStart from 69% hydration and 1.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 69% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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