Biga Pizza Dough (Neapolitan-Style)
by Nikos Papadopoulos
A high-hydration Neapolitan-style pizza built on a 48-hour cold-fermented biga preferment for deep flavour and an airy, blistered crust. Perfect for home bakers with a hot pizza oven who want pizzeria-quality dough from scratch.
Type 00 flour
1 kg (strong Italian pizza flour, high protein — forms the biga and dough)
Water
750 ml total: 500 ml for the biga + 250 ml added later (hydrates the dough)
Dry yeast
3 g (active dry or instant — drives the slow ferment)
Honey
5 g (feeds the yeast, aids browning)
Olive oil
30 g (extra virgin — added at the end for a supple dough)
Fine sea salt
25 g (2.5% of flour — seasons and strengthens gluten)
Semolina or extra 00 flour
~100 g (for dusting balls and the peel)
Step 1 of 7
Weigh out all ingredients
MATERIALS
TOOLS
Digital kitchen scale→ grams
WEIGH ALL INGREDIENTS
- ✓Weigh 1 kg type 00 flour
- ✓Measure 750 ml water total
- ✓Portion yeast, salt, honey, oil
Instructions
• Total flour: 1 kg type 00, split into biga and final dough uses. • Total water: 750 ml — 500 ml for the biga, 250 ml added later. • Yeast 3 g, honey 5 g, olive oil 30 g, sea salt 25 g. • Dusting flour or semolina ~100 g kept aside. • Use a digital scale for everything — pizza dough depends on precise ratios.
Time & Waiting
Active work
10 minutes
People
1 person
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