Neapolitan Pizza Dough with Biga

Name: Neapolitan Pizza Dough with Biga
Cook time: 12 min
Ingredients: 0 each BIGA:; 1 g Dry yeast; 500 g Flour; 500 g g/17.6oz flour; 400 ml Water; 30 g Fine salt; 500 g Biga; 0 g OPTIONAL: ½ g / ¼ teaspoon dry yeast + Canola oil OR Extra virgin olive oil; 0 each PLUS: Your choice of toppings + Extra virgin olive oil

Vincenzo's Plate · vincenzosplate.com · 2021 · Original

Neapolitan (aspirational)

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Style norms: 55–70% hydration · 800–950°F bake (this recipe: 900°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

1900g

Water

250g

Hydration

—

Salt

1.6%

Yeast

0.05%

Oil

—

Sauce

—

Cheese

—

Dough weight

2181g

Process

Bake temp

900°F / 482°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Cold ferment

14h

Ingredients (9)

yeastBIGA:—
yeastDry yeast1g
flourFlour500g
flourg/17.6oz flour500g
flourWater400 ml · 400g
saltFine salt30g
flourBiga500g
yeastOPTIONAL: ½ g / ¼ teaspoon dry yeast + Canola oil OR Extra virgin olive oil—
oilPLUS: Your choice of toppings + Extra virgin olive oil—

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesePIZZA:

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (1)