Biga for Neapolitan Pizza
Directions
- 1In a bowl, mix 600 gr of flour and 3 gr of dry yeast.
- 2In a bowl, mix 600 gr of flour and 3 gr of dry yeast.
- 3In a bowl, mix 600 gr of flour and 3 gr of dry yeast.
- 4Add 300 ml of water.
- 5Add 300 ml of water.
- 6Add 300 ml of water.
- 7Mix everything with a spatula until all the flour is incorporated.
- 8Mix everything with a spatula until all the flour is incorporated.
- 9Mix everything with a spatula until all the flour is incorporated.
- 10Continue mixing with your hands for 5-10 minutes until no flour remains on the bottom.
- 11Continue mixing with your hands for 5-10 minutes until no flour remains on the bottom.
- 12Continue mixing with your hands for 5-10 minutes until no flour remains on the bottom.
- 13Cover the bowl and let it rest at room temperature for 30 minutes.
- 14Cover the bowl and let it rest at room temperature for 30 minutes.
- 15Cover the bowl and let it rest at room temperature for 30 minutes.
- 16Refrigerate for 24-48 hours before using.
- 17Refrigerate for 24-48 hours before using.
- 18Refrigerate for 24-48 hours before using.
Ingredients
- 600 gr flour
- 600 gr flour
- 600 gr flour
- 3 gr dry yeast
- 3 gr dry yeast
- 3 gr dry yeast
- 300 ml water
- 300 ml water
- 300 ml water
Equipment
bowlspatulakitchen scalemeasuring cup