@pizzavibes_bapi: ๐ฅNeapolitan Pizza Dough Recipe with Pre-Dough (70%)๐ 18 Pizzas / Explosive free Fermenation E-Book on my Profile. Perfect for 48h fermentation - clean, elastic, structured. Biga: 1500g flour W340 750ml water 3g fresh yeast 2h @ roomtemperature Main Dough: Pre-Dough 1500g flour (W300) 1350 ml cold water 6g fresh yeast 30g Salt Start with only 1000ml of water. Use bassinage-method for restwater. Knead & rest 15 min Make it into a dough ball and rest 15 minutes. Make the dough balls 20h Fridge Let them prof 2-4h @ Roomtemperature Bake at your favorite temp Hydration: 70% Fermentation style: Cold & slow Flour strength: W340 Ideal for: Crispy but airy crusts Save it, try it, and taste the difference. #gourmetpizza #pizzadough #neapolitanpizza #pizzafromscratch #highhydrationdough