Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded)

Ingredients

• 250 g Manitoba Oro flour (High‑protein flour for the biga preferment)
• 110 g Cold water (for biga) (44% hydration for the preferment)
• 1.5 g Dry active yeast (Mulino Caputo) (Approximately ½ teaspoon)
• 250 g Nuvola flour (Mulino Caputo) (00‑type flour for the final dough)
• 240 g Cold water (for final dough) (Added to reach 70% total hydration)
• 10 g Salt (About 2% of total flour weight)
• 200 g San Marzano tomatoes (crushed) (Hand‑crushed, can be canned)
• 100 g Datterini tomatoes (roasted) (Halved and roasted)
• 15 g Fresh basil leaves (Hand‑torn)
• 1 g Freshly ground black pepper (Pinch)
• 80 g Smoked provola cheese (Thinly sliced)
• 10 ml Extra‑virgin olive oil (For drizzling before and after baking)

Instructions

1. Prepare the biga

   Dissolve 1.5 g dry yeast in 110 g cold water, then add 250 g Manitoba Oro flour. Stir with a spoon or your hand until just combined – the mixture will be shaggy and not smooth.

   Time: PT3M

   Temperature: 20°C

2. Cold‑ferment the biga

   Cover the bowl with plastic wrap or a plate and place it in the refrigerator for 20–21 hours. The biga will become soft, spongy and emit a sweet aroma.

   Time: PT21H

   Temperature: 4°C

3. Break up the biga

   Remove the biga from the fridge and, using a knife, cut it into pieces roughly the size of a gnocchi (about 30 g each).

   Time: PT2M

4. Combine remaining flour and water

   In a clean bowl add the 250 g Nuvola flour, the broken biga pieces, and 240 g cold water. Mix gently until the water is mostly absorbed.

   Time: PT5M

5. Add salt

   Sprinkle 10 g salt over the mixture and continue mixing until incorporated.

   Time: PT5M

6. Hand‑knead the dough

   Knead the dough on the bench for about 10 minutes until it becomes smooth, elastic and slightly tacky.

   Time: PT10M

7. First cold rest

   Place the dough back in the bowl, cover, and refrigerate for 15 minutes to tighten the gluten.

   Time: PT15M

   Temperature: 4°C

8. Second cold rest

   Repeat the 15‑minute chill in the fridge.

   Time: PT15M

   Temperature: 4°C

9. Third cold rest

   One more 15‑minute chill to further develop structure.

   Time: PT15M

   Temperature: 4°C

10. Final hand knead

    Remove the dough, give it a quick 5‑minute knead to bring it to a smooth, homogeneous consistency.

    Time: PT5M

11. Divide into panetti

    Weigh out two portions of about 280 g each (the third small piece can be used for a mini‑pizza). Shape each into a tight ball.

    Time: PT5M

12. Bulk fermentation

    Place the dough balls on a lightly floured tray, cover with a damp towel, and let them rise at room temperature (≈22 °C) until doubled in size, about 2 hours.

    Time: PT2H

    Temperature: 22°C

13. Preheat oven and stone

    Put the pizza stone in the oven and preheat to 300 °C (572 °F) for at least 30 minutes.

    Time: PT30M

    Temperature: 300°C

14. Shape the pizza bases

    On a surface dusted with semolina, gently press each ball from the centre outward, leaving a slightly thicker rim. Stretch to about 30 cm diameter without tearing.

    Time: PT5M

15. Add toppings

    Spread a spoonful of crushed San Marzano tomatoes, scatter roasted datterini halves, tear basil leaves, sprinkle a pinch of black pepper, lay slices of smoked provola, and drizzle a little olive oil.

    Time: PT5M

16. Bake the pizza

    Slide the pizza onto the hot stone and bake for 5–7 minutes, or until the crust is golden and the cheese is melted and slightly browned.

    Time: PT7M

    Temperature: 300°C

17. Finish and serve

    Remove the pizza, drizzle a final splash of olive oil, cut with scissors, and serve immediately while the crust is still airy and fragrant.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

30 g

Carbohydrates

200 g

Fat

30 g

Fiber

10 g