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Contemporary Neapolitan Pizza with Biga – The Ultimate Recipe

Contemporary Neapolitan pizza is undoubtedly the most popular pizza in recent years, literally driving pizza lovers crazy for this authentic Italian dish. And who are we not to want to prepare it at home?

Recipe by



 17 January
Pizza napoletana contemporanea cover-2
45 minutes
2 minutes
30 hours
6 Neapolitan Pizzas

Contemporary Neapolitan pizza is undoubtedly the most popular pizza in recent years, literally driving pizza lovers crazy for this authentic Italian dish.


It’s a more technical product compared to the classic Neapolitan, but with a few tips and a suitable oven, you can reproduce it even within the home walls.
Unfortunately, it’s a dough that cannot be made by hand.


But enough talk, let’s see how to prepare this masterpiece.





Contemporary Neapolitan Pizza


You will be preparing 6 Neapolitan pizzas with dough balls weighing 270g each.


For the “Cold” Biga

For the autolyse


For the dough

  • Mature Biga: 775 g
  • Autolyse: 775 g
  • Water: 170 g
  • Yeast: 2g
  • Salt: 25 g
  • Malt in syrup: 10 g


Today, let’s prepare together the contemporary Neapolitan pizza with a modified Biga managed in your home fridge.


  • Begin by pouring 275g of water into a very large container; the box for proofing the dough for Neapolitan pizza is perfect.
  • Dissolve 2g of yeast in the water using a fork, and then pour 500g of flour into it.
  • While continuing to use the fork, move the flour, trying to absorb all the water by working on the bottom and the sides of the dough box.
  • Once the water has been absorbed, continue with your hands, bringing the flour from the bottom upwards until you achieve the result you see in the photo below.
  • Now transfer the Biga into a 4-liter container and let it “mature” for 1 hour at 20-22°C, and then for 23 hours in the fridge at 4°C.


Giorilli Biga dough



I do it with a mixer because it’s more convenient for me, but you can easily do it by hand.

  • Put 500g of flour into the bowl and start your mixer on the lowest speed.
  • Add 275g of water, trying to distribute it evenly over the flour
  • Then let it mix for 5 minutes at low speed until the flour has absorbed all the water.
  • Then transfer the autolytic dough to an oiled 3-quart container and let it rest in the refrigerator for 24 hours so that it will be ready the next day along with the biga.



Your Biga will reach the right degree of fermentation when it has gained a pleasant but sharp alcoholic aroma and its volume has increased by about one and a half times.

  • The next day, take everything out of the fridge, both the Biga and the autolytic dough, and put both into the mixer bowl
  • Immediately add 2g of yeast, 10g of malt, and about half of the 170g of water needed to complete the dough.
  • Begin kneading at low speed, and when the dough starts to come together, add 25g of salt along with a splash of water
  • Continue kneading, increasing the speed until you’ve used up all the remaining water, adding it gradually.
    The water should be at room temperature since both the Biga and the autolytic dough are at around 4°C, and they won’t cause any temperature rise issues during kneading.



  • Once the kneading is done, transfer the dough onto the counter and give it a good round of folds.
  • After that, transfer it into a well-oiled 6-liter container and let it rest for an hour at around 20-22°C.
    You won’t notice any significant increase in volume, and that’s perfectly fine!


I cut contemporary Neapolitan pizza.



  • After an hour, transfer the dough onto the counter and divide it into portions ranging from 260 to 280g.
  • Close each piece by forming a ball using your preferred method
  • Then arrange them in the appropriate box long enough for them to double in size.
    My advice is to get almost to double in size (it will take about 2 hours) and then put the box in the refrigerator for another 2 to 3 hours.


Contemporary Neapolitan pizza drafting



Finally it’s time to roll out, stuff, bake, and see all your efforts pay off.

  • Turn the loaf onto the coated semolina and roll it out starting from the center toward the edges
  • Having arrived at a diameter of about 25cm, shake the disc of dough from the semolina, lay it on the “clean” counter and spread 100g of excellent pureed San Marzano tomatoes.
  • Give it a good sprinkling of parmesan cheese and then finish with fiordilatte.
  • Then transfer to the shovel, complete with a nice round of EVO oil, and then straight into the oven!
  • Cook for 2 minutes at about 430-440°C, and you’re done….


Contemporary Neapolitan pizza baking



The process is not particularly complex. In the end, you prepare biga and autolysis at the same time, knead, make an hour-long tack, form loaves, let them rise, roll out and bake. Fast, easy and accurate.

I know it sounds complex to say “biga dough plus autolysis,” but actually handled this way it is really simple because you don’t have to intervene too many times on the dough.

Of course, you have to pay special attention to the kneading stage. Kneading a 50 percent biga with 50 percent autolysis is not complicated at all, but you have to be careful especially with water insertions.


If you have any questions or curiosities to expand on the recipe you just read, write me a message below the video tutorial I shot for this wonderful contemporary Neapolitan pizza:



…And now knead, enjoy and taste!





For the “Cold” Biga

For the autolyse


For the dough

  • Mature Biga: 775 g
  • Autolyse: 775 g
  • Water: 170 g
  • Yeast: 2g
  • Salt: 25 g
  • Malt in syrup: 10 g

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