Risposte rapide
Direct answers
- What is hydration in pizza dough?
- Hydration is the ratio of water to flour in the dough, expressed as a percentage. 60% hydration means 600g of water per 1000g of flour. Napoletana uses 58–62%, teglia (sheet pan) 75–85%, and pizza in pala 80–90%. Higher hydration = more open crumb, harder to handle.
- What is Biga in pizza making?
- Biga (pronounced BEE-gah) is an Italian pre-ferment: a stiff dough made with flour, water and a small amount of yeast, fermented 16–18 hours at 18°C. It develops complex flavours and improves digestibility. Used in 40–80% of the final dough weight.
- What is Poolish?
- Poolish is a liquid pre-ferment with equal weights of flour and water (100% hydration) plus a tiny amount of yeast. It gives a more open crumb and mild acidity compared to Biga. Ferment 8–16 hours at room temperature.
- How much dough per pizza ball (panetto)?
- Standard weights: Pizza Napoletana STG 200–280g, pizza al piatto 220–260g, pizza in teglia 700–900g per standard tray (30×40cm), pizza in pala 300–350g per piece. Professional Italian pizzerias typically use 250g per Napoletana panetto.
- What flour should I use for Neapolitan pizza?
- Use a strong flour with W 260–320 (Tipo 00 or Tipo 0). For long fermentation (24–72h), go for W 300–380. Manitoba (W 350–400) can be blended with weaker flour. Avoid all-purpose flour for authentic Napoletana — the gluten structure won't hold the fermentation.
- How long should pizza dough ferment?
- Minimum 8 hours at room temperature (20–22°C) for decent flavour. Optimum: 24 hours in the fridge (4°C) + 2–4 hours room temperature before use. For Biga or Poolish doughs: total process 24–48 hours. Longer fermentation = better digestibility and flavour.
Quick answers
Frequently Asked Questions
What is hydration in pizza dough?
Hydration is the ratio of water to flour in the dough, expressed as a percentage. 60% hydration means 600g of water per 1000g of flour. Napoletana uses 58–62%, teglia (sheet pan) 75–85%, and pizza in pala 80–90%. Higher hydration = more open crumb, harder to handle.
What is Biga in pizza making?
Biga (pronounced BEE-gah) is an Italian pre-ferment: a stiff dough made with flour, water and a small amount of yeast, fermented 16–18 hours at 18°C. It develops complex flavours and improves digestibility. Used in 40–80% of the final dough weight.
What is Poolish?
Poolish is a liquid pre-ferment with equal weights of flour and water (100% hydration) plus a tiny amount of yeast. It gives a more open crumb and mild acidity compared to Biga. Ferment 8–16 hours at room temperature.
How much dough per pizza ball (panetto)?
Standard weights: Pizza Napoletana STG 200–280g, pizza al piatto 220–260g, pizza in teglia 700–900g per standard tray (30×40cm), pizza in pala 300–350g per piece. Professional Italian pizzerias typically use 250g per Napoletana panetto.
What flour should I use for Neapolitan pizza?
Use a strong flour with W 260–320 (Tipo 00 or Tipo 0). For long fermentation (24–72h), go for W 300–380. Manitoba (W 350–400) can be blended with weaker flour. Avoid all-purpose flour for authentic Napoletana — the gluten structure won't hold the fermentation.
How long should pizza dough ferment?
Minimum 8 hours at room temperature (20–22°C) for decent flavour. Optimum: 24 hours in the fridge (4°C) + 2–4 hours room temperature before use. For Biga or Poolish doughs: total process 24–48 hours. Longer fermentation = better digestibility and flavour.