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Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded)
A step‑by‑step guide to making a light, airy, high‑rise Neapolitan‑style pizza at home using a simple overnight biga preferment. No mixer required – just your hands, a kitchen scale and a hot oven.
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Cost Breakdown
Critical Success Points
- • Preparing the biga correctly (step 1)
- • Cold rests to develop gluten (steps 7‑9)
- • Achieving a smooth, homogeneous dough before shaping (step 10)
- • Preheating the oven and stone to a very high temperature (step 13)
- • Stretching the dough without tearing (step 14)
- • Baking until the crust is high, airy and lightly charred (step 16)
Safety Warnings
- • Handle the hot pizza stone with oven mitts – it retains heat for a long time.
- • Use a sharp knife when cutting hot pizza; let it rest a minute before slicing.
- • Beware of steam when opening the oven door during baking.
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