Pizza de Longa Fermentação 100% BIGA | Napolitana Contemporânea

How to make 100% BIGA contemporary Neapolitan pizza and use this Italian pre-yeast. Professional pizza dough with 65% hydration and long fermentation. For this dough I used Le 5 Stagioni Superiore flour which has 13% protein and W330. Related videos: 5 things for a perfect edge:    • Borda Perfeita: 5 coisas que você precisa ...   Long fermentation pizza | 70% Hydration:    • Pizza Napolitana Contemporânea  ⏰48 horas ...   Pizza with Poolish and Autolysis:    • Pizza de Longa Fermentação (Napolitana Con...   Pizza Long fermentation with National Flour:    • PIZZA LONGA FERMENTAÇÃO | NAPOLITANA COM F...   Ingredients: Biga Flour - 500g Water - 250ml Dry Yeast - 1g (you can substitute for 2g to 3g of Fresh Yeast) Pre-Fermentation: 16 to 24hrs in refrigerator + Water - 75ml Honey or Malt - 4g Salt - 13g Maturation: 24 hours in refrigerator