Julian's Contemporary Neapolitan

Dissolve yeast (1g) in water (216g), then combine with strong flour (480g) in a mixer. Mix only until cohesive and compact; do not develop it like a finished pizza dough.

Cover and ferment at room temperature for 8–12 hours. The timer defaults to 10 hours. Use the biga directly from room temperature for the next step.

Add all the biga, yeast (0.5g) and ascorbic acid (0.5g) to the mixer. Prepare water (120g) with at least half its weight as ice; the ice is part of this water quantity, not extra water. Add approximately half the ice water and mix until the dough starts coming together. Add salt (12g), then slowly incorporate the remaining water. Stop once the dough has enough strength and reaches approximately 22°C (72°F). Judge by dough development and temperature, not a fixed mixing time.

Transfer the dough to a container, cover and bulk ferment at room temperature for 1 hour.

Divide into 3 equal dough balls of approximately 276g. Lightly mist the containers with oil, place the balls inside and cover.

Leave the covered dough balls at room temperature for 30 minutes before refrigerating.

Refrigerate the covered dough balls for 24–72 hours. Julian used 72 hours for this batch; this is the default timer.

Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (527°F) and let it heat for at least 45 minutes before baking.

Keep the dough balls covered and leave them at room temperature for at least 30 minutes before stretching. You can do this while the oven preheats. Julian preheated his Effeuno PULSE for about 45 minutes at 443°C (830°F).

Dust the work surface with a blend of 70% freshly ground coarse rice flour and 30% semolina. Gently open each dough ball, keeping the gas in the rim. Avoid pressing or flattening the cornicione.

Add your chosen toppings.

The oven temperature must be 275°C (527°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.