100% Biga Neapolitan
Biga-based Neapolitan with ultra-puffy crust
68% hydration
This 100% biga contemporary pizza dough delivers exceptional flavor and balloon-like structure through long, cold fermentation. The low hydration preferment develops deep complexity and digestibility.
This authentic pizza recipe uses tipo 00 + bread flour with 68% hydration for perfect texture. Created by expert pizzaiolo Julian Sisofo.
Ingredients
300 g
Tipo 00 flour
180 g
Bread flour
330 g
Water
13 g
Salt
1.5 g
Yeast
(ADY)
Recipe Parameters
Hydration
68%
Salt
2.17%
Yeast
0.25%
ADY
Flour Type
Tipo 00 + Bread
Ball Weight
273g
Servings
3 pizzas
Recipe Tags
Categories
biga
contemporary
neapolitan
cold-ferment
italian
long-fermentation
mixer
Created by
JU
Julian Sisofo
Philadelphia, USA
Chef with a deep passion for Italian culture and cuisine, born and raised in Philadelphia in an Italian American family. Currently traveling the world as a chef while working on a cookbook that brings together a variety of global flavors.
Specialties
neapolitan