Napoletana pizza eccellenza, with sourdough preferment, the «biga»
Following the canon of the Napoletana pizza tradition, 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 the 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, composed of 86% of water, and the cooking temperature of the pizza.