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100% Biga Neapolitan

Biga-based Neapolitan with ultra-puffy crust

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.

68% hydration
72h fermentation
4.8
100% Biga Neapolitan

Ingredients

Quantities update for pizza count and yeast type.

3
300 g
Tipo 00 flour
180 g
Bread flour
330 g
Water
13 g
Salt
1.5 g
Yeast

Instructions

1

Prepare the biga

5 h
300 g
Tipo 00 flour
180 g
Bread flour
216 g
Water
1.5 g
Yeast
ADY
1 unit
Mixer

Bloom yeast (1.5g) in warm water (~100°F / 38°C) for 10 minutes. Then mix tipo 00 flour (300g), bread flour (180g), and bloomed yeast water. Add water (216g) (at 45% hydration) and mix until a smooth, firm dough forms. Shape into a ball, place in a lightly oiled container, and let ferment at room temperature for 5 hours.

Tips
  • Use a mixer with reverse function if available for preferments.
  • Ensure the biga is mixed until cohesive but firm.
  • Cover well to avoid drying during room temp fermentation.
2

Cold ferment the biga

24 h
1 unit
Biga

After room temperature fermentation, refrigerate the biga for 24 hours to slowly develop flavor and aroma.

Tips
  • A long cold fermentation leads to superior texture and digestibility.
  • Let the biga ferment undisturbed in a sealed container.
3

Mix the final dough

20 min
114 g
Water
13 g
Salt
1 unit
Biga

Tear the biga into pieces. Add half of the remaining cold water (114g) and all salt (13g). Mix for 3 minutes on medium speed. Gradually add the rest of the water (114g) and mix until a smooth dough forms. Target dough temperature is around 75°F (24°C).

Tips
  • Use cold water (ideally chilled overnight) to prevent overheating.
  • Mixing in stages helps gluten development without overworking.
  • Check dough temperature with a probe thermometer.
4

Laminate the dough

5 min

On an oiled surface, stretch the dough into a rough rectangle. Fold the top third down toward the center, then fold the bottom third up over the top—like folding a letter to fit into an envelope. This helps build initial gluten structure.

Tips
  • Use oiled hands to prevent sticking.
  • Avoid tearing the dough during lamination.
5

First rest and coil folds

35 min

Let the laminated dough rest in an oiled container for 30 minutes. Then perform a set of coil folds on all four sides to reinforce structure.

Tips
  • Gently lift and fold from underneath using oiled hands.
  • Keep surface tension even without overworking the dough.
6

Final room rest and divide

30 min

Let the dough rest for another 30 minutes, then divide into 3 equal portions and shape into tight balls.

Tips
  • Use oiled hands and containers to avoid sticking.
  • Handle gently to preserve internal gas bubbles.
7

Cold ferment dough balls

48 h

Refrigerate the shaped dough balls in individual oiled containers for 24 to 72 hours to fully mature the dough.

Tips
  • Longer cold ferment (up to 3 days) improves flavor and digestibility.
  • Let the dough reach room temperature (about 2–4 hours depending on ambient conditions) before shaping for best results.
8

Preheat Home Oven

2 min
Home Oven

Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.

Tips
  • Preheating for a full 45 minutes ensures the stone is evenly heated.
  • Use the convection setting if available for better top heat.
  • Avoid opening the oven door during preheat.
9

Bake in Home Oven

2 min
Home Oven

The oven temperature must be 260°C (460°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.

Tips
  • Use convection mode if available for better top heat.
100% Biga Neapolitan - Pizza Recipe | Napo