Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded) reflects the centuries‑old tradition of Neapolitan pizza, a symbol of Italian street food and communal dining. The use of a biga preferment links modern home bakers to historic artisan methods that originated in Naples in the 18th century. This recipe modernizes the classic by emphasizing hand‑kneading and high‑rise dough while preserving its cultural roots.

In Italy, Neapolitan pizza varies by region: in Naples the classic Margherita uses San Marzano tomatoes, mozzarella di bufala, and fresh basil, while in Rome a thinner "pizza Romana" may use a different flour blend. In the south, toppings like anchovies or local cheeses appear, whereas northern versions might incorporate butter or richer doughs. The Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded) can be adapted to these regional styles by adjusting toppings and flour types.

In Naples, the authentic serving of Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded) is hot from a wood‑fired oven, on a wooden peel, and eaten with hands. It is traditionally topped simply with San Marzano tomato sauce, mozzarella di bufala, fresh basil leaves, and a drizzle of extra‑virgin olive oil. The pizza is often paired with a crisp Italian lager or a glass of local red wine.

Neapolitan pizza, including Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded), is a staple at family gatherings, weekend meals, and festive occasions such as Ferragosto and the feast of Saint Joseph. It is also common at street festivals and local sagre where pizza makers showcase their craft. The communal nature of sharing pizza makes it a celebratory food across Italy.

Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded) embodies the Italian culinary principles of simplicity, high‑quality ingredients, and respect for tradition. Pizza is one of the "four pillars" of Italian cuisine alongside pasta, risotto, and polenta, and the biga technique showcases Italy's long history of natural leavening. This recipe bridges home cooking with the artisanal standards of Italian pizzerias.

Authentic ingredients include Manitoba Oro flour for the biga, Mulino Caputo Nuvola flour for the final dough, Mulino Caputo dry active yeast, cold water, San Marzano tomatoes, mozzarella di bufala, and extra‑virgin olive oil. Acceptable substitutes are high‑protein bread flour in place of Manitoba Oro, other reputable Italian 00 flours for the dough, and active dry yeast instead of fresh yeast, though flavor and texture may differ slightly.

Common mistakes include over‑mixing the dough, which can develop too much gluten and make the crust tough, and under‑fermenting the biga, leading to a dense crumb. Using water that is too warm can kill the yeast, and baking at insufficient oven temperature prevents the characteristic leopard‑spotting. Accurate scaling of ingredients and patience during fermentation are key.

The overnight biga developes complex flavors and strengthens the gluten network, giving the pizza a light, airy crumb and a slightly tangy taste that a straight dough cannot achieve. It also improves dough extensibility, making hand‑kneading easier and resulting in the high‑rise texture typical of true Neapolitan pizza. The preferment aligns with traditional Italian pizza‑making practices.

When shaping, the dough should feel soft, elastic, and slightly tacky, allowing you to stretch it to a 10‑12 inch circle without tearing. After baking in a hot oven (ideally 450‑500 °C/850‑900 °F), the crust should be golden‑brown with characteristic leopard‑spotting, and the interior should be airy, with a soft, slightly chewy crumb. The edges should puff up and show a light, airy texture.

The YouTube channel Vincenzo Capuano specializes in authentic Italian cooking, focusing on traditional techniques, hand‑kneaded breads, and regional pizza recipes. Vincenzo emphasizes using high‑quality Italian ingredients and simple, equipment‑free methods, which is reflected in the Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded) recipe that requires only a kitchen scale, hands, and a hot oven. His instructional style helps viewers replicate professional‑grade Neapolitan pizza at home.