Contemporary Neapolitan pizza (Biga)

Biga:

1. Measure all the ingredients of the biga. Remember that for dough with high hydration and long maturation time you need a very strong flour. I personally recommend Caputo nuvola super or Caputo manitoba oro. Any 00 flour with a strength above 320W will be good for this recipe.
2. Mix the water with the yeast and then with the flour.
3. Knead the biga for 5-10 minutes, until all the water is absorbed and the biga is flaky.
4. Transfer the biga to a bowl, wrap it with plastic wrap and let it rise at 20-23°C (68-73°F) for 16 hours.

Dough:

1. Before starting, put the biga in the refrigerator for 2-3 hours.
2. Prepare water and salt. The water should be ice-cold.
3. It is best to knead the dough using a robot. Add half the water to the biga and knead the dough for about 20 minutes. While kneading, slowly add the rest of the water, and salt at the end.
4. While the dough is kneading, check its temperature. It should not exceed 25°C (77°F). At higher temperatures, gluten bonds begin to break down.
5. Once kneaded, transfer the dough to a countertop greased with a little olive oil. Fold the dough, tucking it under itself, and form a ball.
6. Cover the dough with a bowl and leave to rest for 20 minutes.
7. Then fold the dough over again and leave covered for another 20 minutes.
8. Then divide the dough into 4 balls of 260 g (9.2 oz.). When forming the balls, try to stretch and wrap the dough under itself.
9. Transfer the balls to oiled bowls. Tightly wrap with plastic wrap and let rise for 1 hour.
10. Place the balls in the refrigerator for 24 to 48 hours.
11. Remove the dough from the refrigerator 3 to 6 hours before baking. The time depends on the temperature of the refrigerator and your kitchen. The balls should double in volume.

Baking:

1. Prepare the sauce by crushing the tomatoes into small pieces along with salt and a few basil leaves.
2. Drain the mozzarella and cut it into cubes of about 1x1 cm (0.5x0.5 inch).
3. A true Neapolitan pizza should be baked at a temperature of over 400°C (750°F).
4. If you only have a regular home oven, preheat it with the grill function to maximum temperature. Preferably using a steel or pizza stone.
5. Shape the risen dough balls one at a time and stretch them on a baking sheet generously sprinkled with semolina (start from the center of the ball, pressing air into the edges with your fingers).
6. Spread each pizza with about 3 tablespoons of tomato sauce (70 g /2.5 oz.).
7. Put a few basil leaves on top, grate about 5 g of pecorino cheese, put 70 g (2.5 oz.) of mozzarella cheese, and pour 5 ml (1 teaspoon) of olive oil over the whole thing.
8. If you are using a professional oven, bake the pizzas for 60-90 seconds. If you are using a regular oven, bake each pie for about 4 minutes.
9. It is best to transfer the baked pizza to a griddle and let it cool for about 2 minutes.
10. The dough for a contemporary Neapolitan pizza is difficult to prepare. I have not been able to explain all the concepts and methods in detail in this recipe. Feel free to comment if you have any questions.

Recipe prepared in cooperation with Kuchnie Świata