How to Make Neapolitan Pizza Dough with 100% Biga
Creating the perfect Neapolitan pizza at home is a culinary goal for many pizza enthusiasts. While traditional recipes often call for yeast as the leavening agent, this guide will introduce you to an exciting technique that relies solely on biga—a pre-ferment that enhances the flavor and texture of your dough. Making pizza dough with 100% biga may seem complicated at first, but with careful attention to detail, it can become an enjoyable and rewarding experience.
What is Biga?
Before diving into the dough-making process, let’s understand what biga is. Originating from Italy, biga is a type of starter made from flour, water, and a small amount of yeast. It ferments slowly, allowing natural flavors to develop over time. Unlike commercial yeast, which works quickly, biga brings a depth of flavor and a chewy texture to your pizza crust.
This method not only embraces the traditional Neapolitan style but also showcases the artistry of Italian pizza-making. It’s a wonderful way to connect with the roots of this beloved dish, making it even more special when shared with family and friends.
Ingredients for the Dough
To create the dough using 100% biga, you will need the following ingredients:
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For the Biga:
- 500g all-purpose flour
- 300ml water (room temperature)
- A pinch of dry yeast (approximately 0.1g)
- For the Pizza Dough:
- 500g all-purpose flour (or “00” flour for authenticity)
- 300ml water
- 20g salt
- 250g prepared biga
Step-by-Step Process to Make Neapolitan Pizza Dough
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Prepare the Biga:
Start by mixing the flour, water, and yeast in a bowl until it forms a rough dough. Cover it with plastic wrap or a damp cloth and let it ferment at room temperature for about 12-16 hours. You’ll know it’s ready when the biga appears bubbly and has doubled in size. -
Make the Dough:
Once your biga is ready, it’s time to combine it with the remaining ingredients for the pizza dough. In a large mixing bowl, combine the 500g of flour with 300ml of water. Mix until fully incorporated. -
Incorporate the Biga:
Tear the biga into small pieces and add it to the dough mixture. Knead the dough for about 10 minutes until it’s smooth and elastic. Don’t forget to sprinkle in the salt. Kneading is vital; it helps develop the gluten structure, giving your crust that lovely chewiness. -
First Rise:
After kneading, shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise for approximately 2 hours, or until it doubles in size. -
Shape and Second Rise:
Punch down the dough to release excess air, then divide it into smaller portions, forming balls. Dust each ball lightly with flour and place them on a baking sheet lined with parchment paper. Cover again and let them rise for another hour. - Preheat the Oven:
While the dough is rising, preheat your oven to its highest setting (typically around 500°F or 260°C). If you have a pizza stone, place it in the oven to heat as well.
Crafting the Perfect Pizza
Once your dough has risen and your oven is hot, it’s time to stretch your pizza base. Gently press down on the dough ball with your fingers to flatten it. Use a rolling pin or your hands to shape it into the classic Neapolitan round. Top it with your favorite ingredients—San Marzano tomatoes, mozzarella di bufala, fresh basil, a drizzle of extra virgin olive oil, or whatever you love.
Slide your pizza onto the preheated stone and bake for 7-10 minutes, or until the crust reaches perfection—light brown and slightly charred with a hint of crispiness on the outside.
A Labor of Love
Making Neapolitan pizza dough with 100% biga is a fantastic way to bring authentic Italian flavors into your kitchen. The rewards of this process are vast: with patience and practice, you’ll gain skills that impress your family and friends alike. Enjoy the delightful taste and aroma of your homemade pizza crafted from this unique dough. Don’t forget to share your creations on social media and tag your pizza-making journey!
Whether you’re a seasoned cook or a beginner exploring pizza-making, using biga is a step toward elevating your culinary skills. Happy cooking, and may your pizzas be as delightful as those enjoyed in the streets of Naples!
