The Best Biga Pizza Dough Recipe For Contemporary Neapolitan Pizza!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Add flour and active dry yeast into the mixer.

Add water at 45% hydration and mix until smooth.

Roll the dough out until smooth and place it into an oiled container.

Allow the dough to ferment at room temperature for 5 hours.

After 5 hours, transfer the dough to the fridge for a cold fermentation for 24 hours.

Mix the final dough using cold water that has been in the fridge overnight.

Add half the amount of cold water and all of the salt to the mixer and mix on medium speed for 3 minutes.

Increase the speed and drizzle in the remaining water until the dough comes together into a smooth mass.

Check the dough's final temperature; it should be around 75°F.

Stretch the dough on an oiled surface and fold it like a book to build gluten structure.

Allow the dough to ferment in an oiled container for 30 minutes at room temperature.

Perform coil folds on the dough using oiled hands, stretching and folding it on all four sides.

Round the dough out in your hands to keep the surface smooth and let it rest for 30 minutes at room temperature.

Prepare tools: bench scraper, pint-sized deli containers, and a silicone brush for oiling.

Divide the dough into three 273g balls without using flour, or use a small amount on the top side if needed.

Let the dough balls rest on the countertop for 30 minutes before refrigerating them.

Allow the dough balls to ferment for 72 hours in the fridge.

Shape the dough by pressing out the cross and tucking it under, letting gravity stretch it.

Warm the underside of the dough with knuckles and stretch it in midair, popping any air bubbles.

Prepare a New York style sauce with garlic and oregano, and top the pizza with low moisture mozzarella, whole milk mozzarella, and cup and crisp pepperoni.

Preheat the oven to 960°F and bake the pizza until the crust is puffy and tender.

Cooking Techniques

Equipment Needed

Dietary

Allergens