Pizza Nepolitana

Ingredients

Biga Preferment

• 500g Manitoba Flour (33%)
• 250g Water (50%)
• 2.65g Instant Yeast (0.53%)

Main Dough

• 1000g Manitoba Flour (67%)
• 725g Water (65%)
• 30g Salt (2%)
• 5.3g Instant Yeast (0.53%)

Steps

Biga Preferment (Day Before)

1. Combine biga flour, biga water, yeast in a bowl.
2. Mix until ingredients are well combined.
3. Cover bowl with plastic wrap.
4. Let ferment at room temperature for 12-24 hours.

Main Dough (Baking Day)

5. Place flour in a large mixing bowl.
6. Add the prepared preferment to the bowl.
7. Add water to the flour.
8. Add salt, yeast to the mixture.
9. Mix ingredients until a rough dough forms.
10. Knead vigorously for 8-10 minutes until smooth and elastic.
11. Place dough in an oiled bowl and cover with damp cloth.
12. Let rise at 4°C for 24 hours.
13. Punch down dough.
14. Let rise at 25°C for 4 hours.
15. Turn dough onto lightly floured surface.
16. Shape dough as desired.
17. Place shaped dough on baking tray and cover with damp cloth.
18. Let rise for 45-60 minutes until puffy.
19. Preheat oven to 220°C.
20. Score dough surface with sharp knife.
21. Bake for 25-35 minutes until golden brown.
22. Cool on wire rack before serving.