Artisan NY Style Pizza with a Biga and Tipo 1

Indulge in the fusion of culinary traditions with our Artisan New York–Style Pizza recipe, marrying the best of Italy and the USA. Crafted with a traditional biga pre-ferment and finished with Caputo Tipo 1, this recipe delivers an unbeatable depth of flavor and texture.

Ingredients

Biga

7,790g Caputo “00” Americana Super Flour
3895g Cold Water

Yeast Options:

45g Caputo Lievito Dry Yeast
75g Fresh Yeast
16g Instant Yeast

Final Dough

14,710g Caputo “00” Americana Super Flour
2.5kg Caputo Tipo 1
11kg Water (Water 1)
625g Salt
500g Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn
1,855g Cold Water or Ice (Water 2)

Instructions:

Making the Biga:

1. Place Caputo “00” Americana Super , Caputo Tipo 1 and yeast in the mixer and mix on speed one for 1 minute.

2. Add water and mix for 5 minutes on speed one.

3. The dough should be a shaggy, break and tear into small pieces and place into a large container, so the biga has room to grow. Cover the container and poke holes in the top so that the biga can breathe.

4. Let the biga rest at room temperature (65-70F) for 12 hours. If you do not plan to use the biga within 12 hours, place it in the refrigerator and remove it 12 hours before intended use.

Final Dough:

1. Add the first 11,000g of water to the mixer with the biga and mix for 5 minutes on speed two, until frothy and bubbly.

2. Add the remaining Caputo “00” Americana Super and the Caputo Tipo 1 and mix for a total of 5 minutes in speed one.

3. Stop the mixer and let the dough rest for 30 minutes.

4. Start the machine and add the salt and mix on speed one for 5 minutes.

5. Add Olitalia Extra Virgin Olive Oil and mix for another 5 minutes.

6. Add the remaining 1,855g of cold water or ice and mix for approximately 7-8 minutes until all of the water is incorporated, and the dough is smooth.

7. Move the dough from the mixer to the counter, cover it, and let it rest for 30 minutes.

8. After the dough has rested, divide and scale your dough balls to your desired size.

9. Place dough balls in dough trays and let them rest at room temperature for at least 1 hour. Then, place the trays in the refrigerator for at least 24 hours.

Baking:

1. Remove your dough balls from the refrigerator at least 3 hours before intended use and let them come to room temperature.
Preheat the oven to 600 degrees.

2. Stretch the dough on a counter lightly dusted with Caputo Semola and add your favorite toppings. We recommend our Ciao Authentica Crushed Tomatoes for a delicious tomato base and our Torre Lupara Buffalo Mozzarella or Deliziosa Straciatella for a special twist.

3. Transfer your pizza to a pizza peel and into the heated oven.

4. Bake your pizza for 5-7 minutes, turning 180 degrees halfway through to ensure an even bake. If the oven has a vent, open it; this will help you get a crisp pie.