Biga No Stress Pizza Dough
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A detailed guide to creating the perfect Biga No Stress pizza dough, as taught by a Neapolitan pizza expert. This method involves a pre-fermentation process known as 'biga' to achieve a light and digestible dough.
00:15:00 total
Serves 4
medium
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Ingredients
- flour - 600 grams (00 type)
- water - 300 ml (for biga)
- honey - 5 grams
- dry yeast - 5 grams
- salt - 15 grams
- olive oil - 1 spoon (extra virgin, for home oven cooking)
- water - 100 ml (for dough)
Instructions
- Prepare the Biga: Mix 600 grams of flour, 300 ml of water, 5 grams of honey, and 5 grams of dry yeast. Let it rest at room temperature for 2 hours, then refrigerate for 48 hours.
- Make the Pizza Dough: Combine the biga with 15 grams of salt, a spoon of olive oil (if using a home oven), and 100 ml of water. Mix and let it rest at room temperature for 2 hours.
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