Recette de Pâte à Pizza Pro - Style Napolitaine Contemporaine

Recipe for this "Contemporary Neapolitan" style dough right here: For 1 kg of flour = 6 dough balls of 280 g each Dough: 75% Biga and 70% hydration BIGA Day 1 750 g flour 375 ml water (for 50% hydration) 3 g fresh yeast Mix without kneading, then: 18 hours rest at 18°C ​​or 24 to 48 hours in the refrigerator DOUGH Day 2 Rehydrate the biga with: 175 ml fresh water, then add: 250 g flour 1 g yeast (optional) Mix at low speed until smooth, then increase to medium speed and gradually add: 150 ml water, then towards the end of the mixing process; -27g of salt -10g of olive oil Let the dough rest for 15 minutes after kneading before shaping. It can be used after resting for 3 hours at room temperature, up to 5-6 hours for a super explosive result. Alternatively, it can rest for 24 hours in the refrigerator. In this case, remember to take it out 30 minutes before working with it. TIPS & ADVICE -Use a high-quality, strong flour, especially for biga! -If this is your first time, consider reducing the hydration (65%). -Remember, the dough should not exceed 24°C! MASTERCLASS To learn more, here's the link to my Masterclass: https://pizzagabriel.com/ RECIPE BOOK My 50 best recipes throughout the seasons (with, of course, other pizza dough recipes!) https://www.albin-michel.fr/pizza-gab... Thanks for watching this video, Ciao! Biga 00:00 Kneading 01:54 Shaping 05:14 Masterclass 07:33