Artisan NY Style Pizza with a Biga and Tipo 1

Indulge in the fusion of culinary traditions with our Artisan NY Style Pizza recipe, marrying the best of Italy and the USA, complemented by a touch of Tipo 1 for a unique twist. Enjoy the iconic New York pizza experience with a crispy, flavorful crust that seamlessly blends authenticity, tradition, and innovation.

Ingredients

Biga

7,790g Caputo “00” Americana Super Flour
3895g Cold Water
16g Caputo Lievito Dry Yeast

Final Dough

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

Instructions

Making the Biga:

1. Add Caputo “00” Americana Super and Caputo Tipo 1 along with Caputo Lievito Dry Yeast and mix for 1 minute on speed 1.

2. Add the water and mix for a total of 5 minutes on speed 1.

3. At this point, the dough should be a shaggy and dry mass. Break/tear the dough into small pieces and move them into a large container so the biga has room to grow. Once all the dough has been moved into the container in pieces, cover it and poke holes in the top so that the biga can breathe.

4. Let the biga rest at room temperature (preferably 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.

Closing the Dough:

1. Add the first 11,000g of water to the mixer along with the biga and mix for 5 minutes on speed 2. The mixture should start to become 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 1

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

4. Start the machine and add the salt on speed 1. Mix for 5 minutes.

5. Add the Olitalia Extra Virgin Olive Oil, TuttOlio, or Frienn, 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 has come together with a smooth finish.

7. Move the dough from the mixer to the counter/workbench, 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 your dough balls in dough trays and let them rest at room temperature for at least 1 hour. Then, place them in the refrigerator for at least 24 hours.

To Bake:

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

2. Stretch your pizza on a lightly dusted counter using 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 gently shuffle the pizza off the peel into your heated oven.

4. Bake your pizza for 5-7 minutes, turning it 180 degrees halfway through to ensure an even bake. If your oven has a venting system, make sure it is open. This will help you get a crispier product.

5. Cut, serve, and enjoy!