Biga Neapolitan Pizza Dough

Weigh out the Tipon OO flour, fresh yeast and chilled water. Crumble the yeast directly into the flour or dissolve it in the water.

Combine the above ingredients into a commercial spiral or twin-arm mixer. Mix on the lowest speed setting just until the ingredients have bound together. Do not create any gluten structure at this stage. The mixture should remain rough and shaggy.

Transfer the fragmented biga into an airtight food-grade container or tub. Refrigerate at 4 °C for exactly 24 hours.

After 24 hours, add the biga pre-ferment, 10 g of diastatic malt powder, and 2/3 of the iced water to the mixing bowl. Mix on a low speed for 2 minutes until the Biga begins to break down and the water is incorporated.

Slowly add the remaining 1/3 of the iced water gradually while mixing on a medium speed for 8 to 10 minutes, until the dough reaches an internal temperature of 18 °C.

Add the 25 g of fine salt and continue mixing on Speed 2 for a further 5 to 8 minutes until the dough is smooth and reaches a final temperature of 20 °C to 22 °C.

Remove the completed dough from the mixer and let it rest for a total of 1 hour inside a lightly oiled, airtight bulk container.

During the 1-hour rest, stretch and fold the dough every 20 minutes (at 20, 40 and 60 minutes).

Tuck the edges of each portion underneath to create a smooth, taut dough ball. Place into dough trays, leaving enough space between each dough ball for the final proof.