HOW TO MAKE THE BIGA:

Biga is a pre-yeast which you start to make by mixing the dry yeast with the water. Use a whisk and do this really well in a mixing bowl until the yeast has dissolved.

Add flour to a separate large container (this must be 3 x larger than your dough to allow room for it to grow), then slowly pour the water in, just a small amount at a time, all over the flour.

Lift and shake the container side to side for around 3 minutes – don’t be too rough!

Now put the lid on top and shake it more vigorously a few times, scraping down the sides if any gets stuck to the sides using a spatula.

You can also gently mix this by running it through your hands.

Continue shaking the container until all of the water is absorbed by the flour and your biga is formed.

Put the lid securely on the container and leave it in the fridge for 14hr (4°C) or outside of the fridge at room temperature: 18°C being mindful the temperature must be consistent!

After 14hr, remove the lid and take note of the smell. If it has a yoghurt-like scent, you’re on track, if it smells acidic; you may need to start again.

HOW TO MAKE NEAPOLITAN PIZZA DOUGH WITH BIGA:

Break away and measure 500g/17.6oz biga and add it to a bowl. Start to break it down and gently pull it apart.

Slowly add the water with the biga, keeping 50ml aside for a later step.

Next gently mix the biga together with the water (in a massage like motion) and you will see it start to turn white. Once you have done this for around 2 minutes and it is really milky looking, start to integrate the flour.

Add the optional yeast (highly recommended) as this will boost the dough and then mix it with your hands or a spoon.

Mix this together for a while until everything comes together and then transfer the dough onto your bench.

Add the fine salt and then pour some of the (leftover) water on top which will help to dissolve it. Mix well once again.

You can use the palms of your hands as well as your fists to roll, work and press down on the dough really well.

Add more water to the Neapolitan pizza dough with biga and repeat the movement, working the dough with both hands and getting faster as you go.

Lift and fold the dough over a few times before lifting it and slapping it onto the bench.

Drizzle your choice of oil on top and rub it in and all over the dough, letting It rest on the bench for 20 minutes.

Use canola oil to achieve a crispy texture and extra virgin if you want it softer.

Using your hands, break a piece of the dough and weigh it until you reach 250g/8.8oz. Create your Neapolitan pizza dough with biga dough balls using this by shaping it in your bench, before lifting it up, squeezing it in one hand and removing the excess using the other – essentially creating a ball!

Repeat step 20 until all of your dough balls have been made, placing them into a container /tray and covering them either with a lid or using kitchen tea towels.

Leave them to rest at room temperature for 8hr or overnight in the fridge at a temperature of 4-6°C for 12-24hr.

After the relevant time has passed, uncover the dough balls.

HOW TO STRETCH YOUR NEAPOLITAN PIZZA DOUGH WITH BIGA:

Place your neopolitan pizza dough with biga ball on the bench sprinkling some plain flour or semolina on each side.

Leaving it on the bench, use the sides of your hands to start to mould and stretch out the dough into a round shape, then using your fingertips, slightly stretch it out.

Next, try out the Neapolitan technique of lifting the pizza dough with one hand, then turning and slapping it with the other (watch the video to master this!).

E ora si mangia, Vincenzo’s Plate….Enjoy!