The Biga method is one of the Italian baking techniques that involves a low-hydration mixture of water, flour, and yeast. Similar to the Poolish method, it helps enhance the flavor and shelf life of bread without using industrial additives.
In this video, I used this method to make a Neapolitan pizza in a home oven. Typically, Neapolitan pizza made in a home oven won’t turn out exactly like those baked in specialized pizza ovens. For example, the charring on the pizza or the large bubbles on the crust won’t appear the same way, mainly due to the much higher temperatures of industrial or specialized pizza ovens. However, we can still achieve an excellent pizza with a crispy crust.
In this video, I also shared tips and techniques for using a home oven to bake this pizza, so we can create the closest possible version of Neapolitan pizza at home and enjoy it together.
Here are some key points to keep in mind for making a better pizza:
1.Biga has low hydration, so don’t worry if it seems dry or crumbly.
2.Turn your baking tray upside down, place it in the middle rack of your oven, and preheat the oven for 35–45 minutes at its maximum temperature, which is usually 250°C in home ovens.
3.Make sure the heat comes from both the top and bottom of the oven.
4.The baking time is typically 8 minutes but can go up to 12 minutes. Check the pizza, and if it’s reached your desired color, avoid baking it longer than 8 minutes to prevent it from drying out.
5.Pro tip: If your oven’s temperature is lower, place the tray one rack higher.
6.Please use long oven mitts and high-temperature-resistant parchment paper.
If you have any other questions about this bread, feel free to ask in the comments.
Thank you for watching!
Nasi Rose
If you enjoyed this video, please give it a like and share it with your friends and family.♥️
Ingredients:
Biga
Flour: 145 grams
Water: 75 grams
Yeast: 1 gram
Main Dough:
The Biga mixture
Water: 260 grams (dissolve the biga in water)
All-purpose flour: 330 grams
Sugar: 5 grams
Instant yeast: 4 grams
Salt: 10 grams
Timestamps:
0:00 intro
0:17 biga
1:15 main dough
2:46 kneading
3:44 first ferment
4:10 second rest
5:26 home oven
5:53 shaping
6:59 baking
7:14 result
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4 Comments
So satisfying baking video
Nicely done. Feels really homely. I'm going to attempt making this. Is it possible to do all this without all purpose flour at all? Thanks for this recipe.
I’m tried making Neapolitan pizza at home this week and failed miserably so I’ll try your method out and see what happens 🙏🏾
Thanks for showing a biga dough by hand without need for a mixer! And thanks for not having any music!!!