How The Neapolitan Pizza Dough Is Made..

Biga: Let’s start with the first crucial component, the Biga. This pre-fermented dough is the secret behind the complex flavors and textures in a great pizza crust. Here’s what you’ll need: 800g of high-quality Tipo 00 flour 4g of yeast 400ml of water Combine these ingredients to create your Biga and allow it to ferment for at least 12 hours. The slow fermentation process enhances the dough’s flavor and texture, setting the stage for an exceptional pizza. Rinfresco: Now, let’s prepare the Rinfresco, the second phase of our dough-making adventure. For this step, gather: 2g of yeast 800g of flour (a mix of 400g Tipo 00 and 400g Tipo 1) 720ml of water to be added during the first mixing phase 48ml of water to be added during the second mixing phase of salt The Rinfresco is where the magic happens. We combine these ingredients to the Biga and let the dough rest, giving it a chance to develop its signature chewy texture and delightful aroma. With your dough prepared, you’re now ready to create the pizza of your dreams. Watch the full video for detailed instructions on how to roll out the dough, add your favorite toppings, and achieve that perfect balance of flavors. #povexperience #pizzachef #pizzaiolo #italianpizzaiolo #italianpizza #italianpovpizzaiolo #povinapizzeria #povinaitalianpizzeria