¿CÓMO HACER PIZZA NAPOLETANA CON BIGA? 🇮🇹

HOW TO MAKE NAPLESIAN PIZZA WITH BIG STARTER? 🇮🇹 Become a Gluten Premium member:    / @glutenmorgentv   I was lucky enough to receive a bag of Italian flour specifically for Napoletana pizzas, and I didn't hesitate for a second to try it. So, I thought it would also be a good idea to make a big STARTER to slowly ferment them. For 1kg of Dough Biga made the day before: 100% Napoletana flour (575g) 50% water (287g) 1g dry yeast / 3g fresh yeast Dough for the next day Biga 22% remaining water (126g) 2% salt (11g) 1g dry yeast / 3g fresh yeast Access the Sourdough MasterClass: https://hotm.art/9FqZvLBu 📱 Download the Gluten Morgen App: Android: https://hotm.art/P5sz87 iOS: https://hotm.art/Ml3Z4K Utensils I use in my videos: 🇪🇸 SPAIN: https://www.amazon.es/shop/glutenmorg... 🇺🇸 USA: https://www.amazon.com/shop/glutenmor... Facebook:   / glutenmorgentv   Instagram:   / glutenmorgentv   Personal Instagram:   / gluten.morgen