Neapolitan pizza dough inspired by Vincenzo Capuano | 100% biga | 48 hrs | 70% hydration

🍕😋
pizza dough recipe (100% biga, 48h)
inspired by Vincenzo Capuano
1000g flour 00
700ml water
4 g yeast
30g salt
#pizzadough #pizzanapoletana #biga

[@hassasin8224]

Wtf... 😂

[@gorankunovic6404]

Too good

[@marianomoreschi3947]

Can you share your recipe for the ricotta saffron base?

[@55zachman]

I guess not.

[@yarivabudy1575]

He only put 600ml water that’s 60% hydration ?

[@bapibagelspizzamore4526]

The Rest (100ml) of the water should be added slowly in the final stage while the dough is mixing. It’s titled „Add water slowly“ :) ☺️

[@yarivabudy1575]

What W rating flower you used for this recipe?

[@Om-ph7gu]

Hi tell me please the oll recipe for pizza dough. 😊😊😊😊

[@bapibagelspizzamore4526]

@@Om-ph7gu What is oll recipe ?