If you’re looking to level up from good pizza to great pizza, this Overnight Biga Neapolitan Pizza Dough recipe is the move. It’s got that classic tender chew, charred leopard spots, and a depth of flavor you just can’t get from a same-day homemade pizza dough.
https://urbanfarmandkitchen.com/overnight-biga-neapolitan-pizza-dough-recipe-with-video/
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Stop rushing your pizza night. This is the Neapolitan pizza dough that’ll ruin all others for you. Summer’s almost over, but to be honest, I’m still in backyard pizza party mode. After many tests and modifications, I think I cracked the code on the perfect Neapolitan pizza. It’s an overnight ba dough, which means tender chew, charred leopard spots, and flavor that only comes from a slow traditional rise. It all starts the day before when you mix your bea. The day of you mix your final high hydration dough. Do the window pane test. Let it rise. Portion it out onto balls, making sure to really take care and do it right. Then let the dough balls rise again. When it’s bouncy and supple, stretch it out by hand. Never use a rolling pin because we want that edge to rise and bubble up. Dress it, fire it, and enjoy.
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