| Title of the Recipe |
| Pizza Base |
| Short Description |
| Authentic Neapolitan Style Italian Pizza Using Biga( A Cultured dough) |
| Ingredients |
| FOR BIGA CULTUREFLOUR – 150GMS WATER – 105GMS YEAST – 2GMSFOR PIZZA DOUGH BIGA CULTURE – APPROX 240GMS FLOUR – 150GMS SALT – 6GMS YEAST – 5GMS WATER – 110GMS |
| Recipe |
| BIGA CULTURE*MIX WATER AND YEAST TOGETHER ADD IT TO THE FLOUR AND MAKE A DOUGH * DOUGH IS GOING TO BE VERY STICKY SO APPLY LITTLE REGULAR OIL MAKE A ROUND AND KEEP IN A LARGE GREASE CONTAINER AS IT GOING TO PROVE * KEEP AT ROOM TEMPERATURE FOR 6 HOURSPIZZA DOUGH* TAKE A FLOUR AS PER THE RECIPE ADD ALL BIGA CULTURE TO IT. * MIX WATER, SALT AND YEAST TOGETHER MAKE SURE THERE WILL BE NO LUMPS IN IT. ADD THIS MIXTURE TO FLOUR * NOW SET A TIMER FOR 15 MINUTES AND START KNEADING THE DOUGH WITHOUT STOPPING IN BETWEEN. * FINISH YOUR DOUGH WITH LITTLE OIL AS ITS GOING TO BE STICKY AGAIN * PUT THE DOUGH IN GREASE CONTAINER. COVER IT AND ALLOW IT TO REST FOR 2 HOURS.. YOUR DOUGH IS READY*YOUR DOUGH WILL BE AROUND 500GMS IN A WEIGHT YOU CAN MAKE 3 PORTIONS OF 165GMS EACH OR 4 PORTIONS OF 125GMS EACH..ENJOY YOUR AUTHENTIC ITALIAN STYLE PIZZA!!! |
| Tips & Tricks |
| * PLEASE WEIGH YOUR INGREDIENTS AS PER RECIPE EVEN WATER SHOULD BE IN GRMS AND NOT IN ML *RESTING TIME IS VERY IMPORTANT SET ALARM FOR CONVENIENCE.COVER YOUR DOUGH PROPERLY SO THAT IT WONT GET DRY.* MOST IMPORTANAT RECIPE REQUIRE VERY CHILLED WATER. * YOU CAN EITHER MAKE NEAPOLITAN STYLE PIZZA THAT IS THICK CRUST ON SIDES AND THIN AT THE CENTER OR THIN CRUST THAT IS NEW YORK STYLE PIZZA USING THIS RECIPE. |