Overnight Biga Neapolitan Pizza Dough Recipe (with Video)

This dough does take some time to prepare, but I have made it easy by including a schedule and sequence of events for you. There is also a video that goes through all the steps and also how to shape and dress the pizza before firing it into the oven.

This is a comprehensive post! If you just want to get to the recipe itself, hit the Jump to Recipe button above. But I really think you should read through if you want to be successful.

Adapted from the OONI Neapolitan pizza dough recipe, my recipe has been adjusted slightly. I have tested this recipe a half dozen times and can confirm that it works!

Why This Recipe Works

• Effortless artisan flavor: The biga preferment does most of the heavy lifting overnight, so the dough develops incredible flavor and structure with minimal work. This is the only way I’ll make pizza dough now.
• Perfect for pizza night: Prep it the day before and it’s ready to go the next evening. Great for weekend pizza parties or an easy dinner win. You can even freeze the dough balls and use them in a pinch on another day.
• Flexible pairing: This dough works beautifully with classic pizza toppings, fresh mozzarella, veggie combos, or even creative white pizzas with ricotta and seasonal greens.

Historically, bakers developed biga to enhance the flavor, aroma, and shelf life of their baked goods without relying solely on commercial yeast. By letting the biga ferment slowly, usually for 16 to 18 hours, it builds complex flavors and strengthens the dough’s gluten structure. This means a better rise, airier crumb, and that sought-after chewy texture with just the right amount of tang.

Fermentation also makes the dough easier to digest, as the long rest time allows enzymes and friendly bacteria to break down some of the gluten and starches. The result? A tastier, more artisanal pizza base that’s well worth the wait.

Ingredients

As you’ll see, this recipe doesn’t need any fancy ingredients. But I do highly recommend that you use Italian pizza flour (Typo 00). Here’s what you will need:

Step by Step Video

How to Make this Neapolitan Style Pizza Dough Recipe

Okay, you ready? I recommend you read through all the steps and look closely at the photos so that you can be successful. And watch the video! Alright, Andiamo!

Prepare the Biga and First Rise

Step 1. Make the Biga. In a large bowl, combine flour, yeast, and water. Mix until the flour is just hydrated. Start with a fork or dough whisk, then switch to your hands. It’ll be tough; just do your best to hydrate it all (Images 1-2).
Step 2. Proof. Tear off golf ball-sized pieces of the biga and place them in a single layer in a large airtight container, dough tub or tall-sided baking dish (Image 3). It will rise quite a bit. Cover with a lid or plastic wrap and let it sit on the counter for 16–18 hours. The biga will be risen and you should see lots of air bubble (Image 4).

Season and Knead the Dough

Step 3. Make Salt Water. The next day, dissolve salt in lukewarm water in a measuring cup (Image 5).
Step 4. Season. Transfer the prepared biga to your stand mixer bowl (Image 6). Pour in the salted water. Use your hands to pinch and incorporate the water into the biga until mostly absorbed. It doesn’t need to be perfect (Image 7).
Step 5. Knead: Attach the dough hook and knead on medium speed until soft and supple (Image 8). This should take about 10 minutes.

Final Knead and Second Rise

Step 6. Add Flour. Add more flour to feed the yeast (Image 9). Continue kneading on medium speed for another 5–8 minutes. You want the dough to release from the sides of the bowl as it kneads, so push the speed up slowly as needed. The dough will be loose and sticky, which is totally fine and expected. At this point, you can perform a “window pane test”. Grab a small amount of dough and try to gently stretch it. It should stretch without breaking, forming a thin “window pane” that light will come through. This means your dough has been kneaded sufficiently (Image 10).
Step 7. Second Rise. Lightly oil an airtight container and place the dough inside (Image 11). Let it rest on the counter for 1.5 hours, then refrigerate for another 1.5 hours (Image 12).

Portion, Shape and Final Rise

Step 8. Portion. Turn the proofed dough onto a floured work surface. Using a scale, divide into 5 pieces for larger pizzas or 6 pieces for smaller individual pizzas (Image 13).
Step 9. Form. Shape each portion into a tight ball, seam side down (Image 14).
Step 10. Final Rise. Dust a proofing box (or baking sheet) with semolina and arrange dough balls with at least 3 inches of space between them. Cover with plastic wrap and a towel. Let rise for 4 hours before using (Image 15).

Special Equipment

Now, you don’t need to go out and buy new tools and equipment to make this recipe. You can probably find what you need right at home. But if you wanted to use the equipment I use, I am including a handy list for you right here:

• Dough Whisk
• Half-Size 4” Deep Food Storage Containers  
• Final Pizza Dough Proofing Boxes

When it comes to cooking your pie, you can use a home oven with a pizza stone or a dedicated pizza oven.

Expert Tips for the Dough

• Don’t stress about perfect hydration when mixing the biga. Imperfect is fine. This recipe is about 62% hydration. As you get more comfortable with making dough this way, you’ll want to start experimenting with hydration levels. To calculate hydration: divide the weight of the water by the weight of the flour and multiply by 100. For example, if your dough has 700 grams of water and 1000 grams of flour, the hydration is 70%. Some people prefer lower hydration (65-70%) while more experienced bakers prefer high-hydration doughs of up to 75% or more. Start low. Work your way up. It’s what I did.
• Use a kitchen scale to portion out dough balls evenly. It makes a big difference and just keeps your pizzas even.
• Semolina keeps the dough from sticking and adds a beautiful texture to the crust. Don’t sub for white flour. Semolina makes your life easier. It’s also used on the pizza peel to make launching your pizza into the oven easier.

Expert Tips for Shaping the Pie

Turning your proofed dough ball into a perfect pizza dough base is all about gentle handling and working with the dough, not against it:

• Work on a lightly floured surface: Avoid incorporating too much flour while shaping the pie, which can toughen the pizza crust.
• Start from the center: Press your fingertips into the middle of the dough ball, working outward in a circular motion to define the crust. Leave about 1 inch around the edges untouched to form the cornicione (the puffy edge).
• Use gravity to your advantage: Gently lift the dough and let it stretch by rotating and letting the edges hang. No need to toss in the air unless you’re confident!
• Avoid the rolling pin: It will press out all the lovely gas bubbles you’ve developed. Stick to hand stretching for the best texture.
• Sauce: Use a great-tasting tomato sauce base (like my Roasted Tomato Sauce or Homemade Marinara). You can also just hand-crush some whole canned San Marzanos.
• If using a regular oven, I highly recommend using a baking steel or a baking stone. It’ll be the best way to replicate a traditional pizza oven. We all love that crispy crust. No soggy bottoms here. I make my pizza in my outdoor wood-fired oven most of the year, but come wintertime, I have to make do with my indoor oven.

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