THE BEST PIZZA DOUGH RECIPE - Step 1
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- Опубликовано: 10 авг 2023
- I am asked almost everyday about my dough recipe so to help make it easier I am re-posting my Step #1 and #2 videos on how i make my Biga Dough Neapolitan Pizza Recipe. Here is step #1 and I will have step #2 Posted soon!
How to make the Best BIGA Dough Recipe for Neapolitan Pizza
(This process takes a total of 53 Hours, 48 for Step #1 the Biga Starter to ferment, then Step#2 takes 5 more Hours) so if you making pizza Friday night at 5:00pm start step #1 the Wed. before at 12:00pm / Noon - If you are planning on cooking less pizza you can freeze the dough balls (stay tuned for a video on that also)
48 Hour - 65-70% Hydration / Makes 8 - 280 gram Neapolitan Pizzas
Step 1 = Making the Biga Starter
Ingredients: (30% of total final Dough)
200g - Water (room temp)
400g - Type OO Flour (Bread Flour will also work but i have found it doesn’t clump up as nicely)
5g - Instant Dry Yeast (If using fresh yeast, double the amount - And in warmer summer months you might want to reduce your yeast by 1/2g)
Instructions: Making the BIGA Starter
1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)
Here are the products i used in this video
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
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2 Bags of Anna Type 00 Flour
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Bellarise Instant Dry Yeast
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Amazon Kitchen Scale (the one i have is old and no longer available)
amzn.to/3ovE1D4
Video Equipment
Apple iPhone 13 Pro
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Apple MacBook Pro 13” with M1 Pro Chip
amzn.to/3oviiLz 
Развлечения
Great stuff. Thank you. So simple.
Glad it was helpful! I’ll post to shortly, there’s a little bit more involved in it but it’s not hard it just takes time!
Awesome Matt !!
Glad you enjoyed it
Good Stuff, just stumbled across your channel. You make good content - subscribed.
Awesome, thank you!
Hi!
Awesome, i already tried it with success.
Question: Could i also do more flour and water for the biga and the same amount less for step 2? Do i need more yeast in this scenario?
Hello Karl, first off thank you so much for watching and letting me know it worked out. The answer is yes you can absolutely double this recipe. You basically just double everything with one exception leave the yeast amount of the same in the step 1 biga starter so double all of the other ingredient except the yeast leave at the exact same!
Great Video, why are you using 10g yeast in your video, but in your written instructions you say to use 5g, when do we use what amount?
Yeah in the video i used 10 but since i have reduced it by half, i feel that 5G is the max, and if it's crazy hot out sometimes i reduce it even more. Hope that helps. I would start with 5g and see how that goes.
I don’t understand how he has 100g left in flour bag #1 (to use to flour the bench etc) when it was a 1kg bag and he only put 400g of it in the pre-ferment?? Pls help me understand.
48 Hour - 70% Hydration BIGA Dough Recipe for Neapolitan Pizza
Step 1 = Making the Biga Starter / Makes 8 Neapolitan Pizzas
Ingredients: (30% of total final Dough)
200g - Water (room temp or slightly warm) about 1 cup
400g - Type OO Flour (Bread Flour will also work but i have found it doesn’t clump up as nicely)
5g to 10g - Instant Dry Yeast (If using fresh yeast, double the amount) - In the summertime I only use 5 g of instant dry yeast
Instructions: Making the BIGA
1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)
Step 2 = Remove Biga from Fridge to Make the Final Dough (They’ll be ready to cook in five hours) So if you want pizza at 5 PM start at 12:00pm / noon
Ingredients:
800g - Water (Room Temperature) - should be just about 3 1/2 cups
1 Kilo / 1000g / 2.2 lbs or 1 standard Bag - Type OO Flour
30g - Sea Salt
Instructions:
1. Pour the 800g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 of flour
7. Mix on medium speed for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough- you might want to sprinkle a little flower on it (as needed) or put olive oil on your hands to prevent sticking) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up and place same mixing bowl upside down over dough and let it rest for 30 min
10. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
11. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
12. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 8 equal pieces of dough (makes 8 dough balls around 280grams- you might have an extra little one) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc. (280g will push the limits of a 12” peel also and your dough will hang over the edges)
13. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
14. Place the dough balls on a floured sheet pan or in a dough box spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
15. Cover with plastic wrap or place in covered dough box and let dough balls rest for 2 hours at room temperature and then dough it's ready to use. (If you are cooking later you can put them directly into the fridge and then remove them 2-3 hours before you need them)
16. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
48 Hour - 70% Hydration BIGA Dough Recipe for Neapolitan Pizza
Step 1 = Making the Biga Starter / Makes 8 Neapolitan Pizzas
Ingredients: (30% of total final Dough)
200g - Water (room temp or slightly warm) about 1 cup
400g - Type OO Flour (Bread Flour will also work but i have found it doesn’t clump up as nicely)
5g to 10g - Instant Dry Yeast (If using fresh yeast, double the amount) - In the summertime I only use 5 g of instant dry yeast
Instructions: Making the BIGA
1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)
Step 2 = Remove Biga from Fridge to Make the Final Dough (They’ll be ready to cook in five hours) So if you want pizza at 5 PM start at 12:00pm / noon
Ingredients:
800g - Water (Room Temperature) - should be just about 3 1/2 cups
1 Kilo / 1000g / 2.2 lbs or 1 standard Bag - Type OO Flour
30g - Sea Salt
Instructions:
1. Pour the 800g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 of flour
7. Mix on medium speed for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough- you might want to sprinkle a little flower on it (as needed) or put olive oil on your hands to prevent sticking) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up and place same mixing bowl upside down over dough and let it rest for 30 min
10. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
11. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
12. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 8 equal pieces of dough (makes 8 dough balls around 280grams- you might have an extra little one) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc. (280g will push the limits of a 12” peel also and your dough will hang over the edges)
13. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
14. Place the dough balls on a floured sheet pan or in a dough box spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
15. Cover with plastic wrap or place in covered dough box and let dough balls rest for 2 hours at room temperature and then dough it's ready to use. (If you are cooking later you can put them directly into the fridge and then remove them 2-3 hours before you need them)
16. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
I've been meaning to ask you, what size copper olive oil cruet do you have? I've seen it in a few of your videos (like the ardore vids) and it's the perfect size. 500ml?
Thanks for reaching out! My oil cruet is one of my prized pizza making possessions, i absolutely love it! I have the 0.5 Liter one but that one has been out of stock for a long time everywhere. Depending on how much oil you use, you might want to consider the 1 liter one, which is bigger but not crazy big. here is a link. a.co/d/3igdI5L
@@HarplandProductions This is great! Thank you.!
Can we make a pizza dough starter with sourdough instead of dry yeast? How many grams of starter would be equivalent to 10g of dry yeast? I know, experimenting is the only way to find out! Just curious.
You can absolutely do it with a sourdough starter, Biga is pretty much the Italian equivalent to sour dough. Yeah you’re gonna have to experiment with the right combination / amount there are way too many variables, including how much yeast originally had, how much fermentation has passed, temperature of your water, type of flour, etc.. I’ll try to find a recipe from some of my other Pizza friends
do you have to wait for the full 48 hours? or can you begin dough making before then? what would be the effect if you do this?
You technically do not have to wait at all, you can make the dough and use it the same day, which is called a, "Direct" dough but using the pre ferment process like, Biga in this example (which is basically the Italian version of Sour Dough, or Poolish, which is the Polish version) makes the dough so much more digestible, light and airy. So long story short, it's best to wait the full 48 hours for this step. I always make more than i need so i can freeze some of the dough balls to have some ready when i need them. Check out my how to freeze dough video below. ruclips.net/video/OA7gcHmQcec/видео.htmlsi=Or6-TMLJd2FM0ufK
Do you ever use active dry yeast instead of instant yeast?
For me Instant is the most consistent and the easiest to find and has the best shelf life.
Something doesn’t add up here. You say to use 400g of flour in the Biga mix. If the flour packet holds 1kg, there will be 600g of flour left in the packet, not 100g as you mentioned. What happened to the other 500g?
I made this video so long ago I can’t remember what I meant, all I can think is that I probably meant to say you’ll need at least to save 100 g for step two in case the dough is too sticky…. long story short you need to buy two full bags of flour to make the complete recipe in the spare flower you have from the initial Biga you can keep and use again when you make your next batch
Tip: try mixing 10% epsom salt with regular iodized salt if oyou don’t have sea salt.
Not sure about that one, both Epsom and Iodized will change the chemistry and flavor of your pizza dough, I would 100% stick with Sea Salt and kosher salt as the only alternative . But if you’re not making Neapolitan pizza, it probably won’t impact it too much.
There is a problem with your maths. You said that the flour comes in a 2.2 US Pound bags. 2.2 US pounds = 1 kilogram. 1 kilogram = 1,000 grams. You have stated that you used 400 grams of flour in the starter, leaving you 100 grams. That can’t be correct, if the bags of flour weight 2.2 US pounds/1 kilogram, then you would be left with 600 grams, more than half a bag of flour.
Thanks for watching, if you watch step one and step two at all, makes sense
This made me laugh 😂
about 8 grams of yeast to much
5 grams is the max amount of yeast that i use! You can use less, if you do not ferment!
to much yeast 1g. at the most. 😎
For a 48hr , cold fermented biga started 1g doesn’t providing enough fermentation. If you don’t cold ferment, then it will. I’ve tried using less than 5 g with this recipe andthe crust doesn’t fill with enough air. This is strictly for Neapolitan style pizza, if you’re making any other style then you wouldn’t need that much it’s either❤