Chef Leo shares his Neapolitan Dough formula made with a Biga

Today I’m sharing the formula for my Neapolitan dough made with Biga. This is my favorite dough to use in a woodfired oven, especially my Ooni! Comment with your results, I’d love to hear how it went after you make this on your own!
1,000 grams flour
790 grams of water
48 grams of sea salt
1,455 grams Biga (1000 grams flour, 5-6 grams of IDY, 450 grams water, 45% hydration)
Leo's video on making the Biga: • What is the formula fo...
What the Biga looks like when it is ready: • Chef Leo shows you wha...
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[@EMKING-po1ne]

Very nice 🇮🇹👌

[@EMKING-po1ne]

How do you feel about ceramic for deep dish pizza?