Eccellenza pizza napoletana
Following the canon of the tradition of napoletana pizza we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called “biga“, a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and hydration, in which 86% of the dough is water.
The evolved napoletana pizza
There are three key aspects to our recipe: the sourdough preferment known as “biga”, the high hydration of the final dough, made up of 86% water and the pizza’s cooking temperature.