Handmade 100% Biga - Pizza Recipe | Napo
A high-hydration, hand-mixed biga dough recipe that uses both bread flour and Tipo 00 flour. This method includes a long room-temperature pre-ferment followed b
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.napo.pizza.
Ingredients
- 120 g Bread flour
- 360 g Tipo 00 flour
- 249 g Water (for biga)
- 120 g Water (final mix)
- 13.4 g Salt
- 1 1/2 g Active dry yeast
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