Caputo Nuvola Super | Contemporary Neapolitan Pizza (With Recipe!)

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I have a full video tutorial on how to make this 100% Biga dough...


Biga 100%
(Makes three 280g dough balls)

Recipe:

Biga-

1.5g active dried yeast
249g water
480g Caputo Nuvola Super

Dough-

120g cold water
13.44g salt


Method:

1. Mix the biga using a mixer until it comes together.

2. Place into a container double its size to ferment overnight for 12 hours at room temperature.

3. In the morning, place the biga into the fridge for 24-48 hours.

4. Cut up the biga and add to the mixer with the rest of the ingredients. Mix until smooth and the dough reaches 75F.

5. Rest the dough for 20 minutes. Then perform stretch and folds.

6. Rest the dough another 20 minutes and then divide into 280g dough balls.

7. Pre-shape the dough balls and rest uncovered for 20 minutes. Go back and perform the final shape.

8. Ferment in containers at room temperature for 20 minutes. Now add dough to the fridge to ferment for 24 hours.