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The queen of Italian cuisine
Classic Neapolitan Pizza (With Biga)
Neapolitan Pizza is an icon of Italian culinary tradition. With our premium Tipo 00 flour, you'll achieve perfectly elastic dough and a crispy crust that melts in your mouth. This recipe requires time
Time
15 min mixing + 20–28 hrs fermentation
Difficulty
Medium
Serves
8-10 pizzas
INGREDIENTS
Biga (Starter)
1000g STAARCO Pizza Flour Tipo “00”
500g water
2–3g fresh yeast (or 1g instant dry yeast)
Final Dough
Prepared biga
1000g STAARCO Pizza Flour Tipo “00”
900g cold water
60g sea salt
2–3g fresh yeast (or 1g instant dry yeast)
Toppings
Tomato sauce
Fresh mozzarella
Fresh basil leaves
Extra virgin olive oil
METHODS
Prepare the Biga
Mix flour, water, and yeast until all the flour is hydrated.
The mixture should remain rough and crumbly.
Rest at room temperature for 1 hour.
Refrigerate for 18–24 hours.
Make the Final Dough
Dissolve yeast in cold water.
Add the prepared biga and break it into small pieces.
Gradually add flour while mixing.
Add salt and knead until smooth and elastic.
Fermentation
Cover and rest the dough for 1 hour.
Refrigerate for 18–24 hours.
Balling & Proofing
Divide into 250–260g portions.
Shape into smooth dough balls.
Leave at room temperature until doubled in size.
Shaping & Topping
Press the dough outward from the centre, leaving the rim untouched.
Stretch to approximately 10–12 inches (25–30 cm).
Top with tomato sauce, mozzarella, basil, and olive oil.
Baking
Bake in a wood-fired oven at 390–430°C.
Cooking time: 60–90 seconds.
Rotate during baking for even cooking.
Get the right Flour
Elevate your dish with our premium selection of flour
