Back to Italian Recipes
Author:
the.pizza.pilot
TikTok
3M
92K
ASMR Biga-Based Neapolitan-Style Pizza
This recipe outlines how to create a light, puffy, crunchy yet soft and chewy pizza using a high-hydration biga method, as hinted in the ASMR video. The biga is matured for 16 hours and the dough proofs for approximately 3 hours at room temperature before being baked at a very high temperature (around 450C) in a pizza oven like the Gozney Dome, resulting in a perfectly blistered crust and a delicious, airy texture. This specific 70% biga, 70% hydration method is highlighted for its exceptional results.
#Pizza
#ASMR
#Biga
#Neapolitan
#High Hydration
#Gozney Dome
#Homemade Pizza
#Italian Food
Freshly baked pizza with bubbling cheese
Recipe Information
19h 40m
Prep Time
4m
Cook Time
19h 44m
Total Time
2
Servings
Hard
Italian
None (ASMR)
Nutrition (per serving)
650
Calories
30g
Protein
80g
Carbs
20g
Fat
Close-up of the puffy, charred crust
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
The satisfying poke into the soft, chewy interior
Instructions
0/10 completed
0%
- Prepare the Biga: In a large bowl, combine 200g bread flour, 100ml water, and 0.5g instant yeast. Mix until just combined and no dry flour remains. It will be a stiff dough. Cover and let it mature at room temperature (around 18-20C) for 16 hours.16hPreview16hPreviewPrepare the Biga: In a large bowl, combine 200g bread flour, 100ml water, and 0.5g instant yeast. Mix until just combined and no dry flour remains. It will be a stiff dough. Cover and let it mature at room temperature (around 18-20C) for 16 hours.
- Mix the Final Dough: After the biga has matured, add the remaining 100g bread flour, 110ml water, and 8g salt to the biga. Mix until a shaggy dough forms. Let it rest for 15 minutes.15mPreview15mPreviewMix the Final Dough: After the biga has matured, add the remaining 100g bread flour, 110ml water, and 8g salt to the biga. Mix until a shaggy dough forms. Let it rest for 15 minutes.
- Knead the Dough: Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test. The dough will be quite sticky due to high hydration.15mPreview15mPreviewKnead the Dough: Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test. The dough will be quite sticky due to high hydration.
- Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for approximately 2 hours, or until it has significantly increased in volume.2hPreview2hPreviewBulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for approximately 2 hours, or until it has significantly increased in volume.
- Portion and Ball the Dough: Gently divide the dough into two equal portions (for two pizzas). Shape each portion into a tight ball. Place them on a floured surface, cover, and let them proof at room temperature for another 1 hour.1hPreview1hPreviewPortion and Ball the Dough: Gently divide the dough into two equal portions (for two pizzas). Shape each portion into a tight ball. Place them on a floured surface, cover, and let them proof at room temperature for another 1 hour.
- Preheat Pizza Oven: Preheat your pizza oven (e.g., Gozney Dome) to its maximum temperature, aiming for around 450C (840F). Allow it to preheat for at least 30-45 minutes to ensure the stone is uniformly hot.45mPreview45mPreviewPreheat Pizza Oven: Preheat your pizza oven (e.g., Gozney Dome) to its maximum temperature, aiming for around 450C (840F). Allow it to preheat for at least 30-45 minutes to ensure the stone is uniformly hot.
- Stretch the Dough: On a lightly floured surface or directly on a pizza peel, gently stretch one dough ball from the center outwards to form a 10-12 inch round, leaving a slightly thicker edge for the crust.2mPreview2mPreviewStretch the Dough: On a lightly floured surface or directly on a pizza peel, gently stretch one dough ball from the center outwards to form a 10-12 inch round, leaving a slightly thicker edge for the crust.
- Add Toppings: Spoon a thin layer of San Marzano tomato sauce over the stretched dough, leaving the crust exposed. Distribute torn fresh mozzarella pieces evenly. Drizzle with a little olive oil.1mPreview1mPreviewAdd Toppings: Spoon a thin layer of San Marzano tomato sauce over the stretched dough, leaving the crust exposed. Distribute torn fresh mozzarella pieces evenly. Drizzle with a little olive oil.
- Bake the Pizza: Carefully launch the pizza into the preheated pizza oven. Bake for 60-90 seconds, rotating halfway through to ensure even cooking and a beautifully leopard-spotted crust.2mPreview2mPreviewBake the Pizza: Carefully launch the pizza into the preheated pizza oven. Bake for 60-90 seconds, rotating halfway through to ensure even cooking and a beautifully leopard-spotted crust.
- Finish and Serve: Once the crust is puffed and charred in spots, and the cheese is melted and bubbling, remove the pizza from the oven. Garnish with fresh basil leaves and a final drizzle of olive oil. Slice and serve immediately.1m
Preview1mPreviewFinish and Serve: Once the crust is puffed and charred in spots, and the cheese is melted and bubbling, remove the pizza from the oven. Garnish with fresh basil leaves and a final drizzle of olive oil. Slice and serve immediately.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
