100% Biga Napolitana
Napolitana a base de biga con corteza ultra esponjosa
68% hydration
Esta masa de pizza contemporánea 100% biga ofrece un sabor excepcional y una estructura similar a un globo gracias a una larga fermentación en frío. La prefermentación con baja hidratación desarrolla una complejidad y digestibilidad profundas.
This authentic pizza recipe uses tipo 00 + pan flour with 68% hydration for perfect texture. Created by expert pizzaiolo Julian Sisofo.
Ingredients
300 g
Harina Tipo 00
180 g
Harina de Pan
330 g
Agua
13 g
Sal
1.5 g
Levadura
(ADY)
Recipe Parameters
Hydration
68%
Salt
2.17%
Yeast
0.25%
ADY
Flour Type
Tipo 00 + Pan
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