How to Make Whole Wheat Neapolitan Pizza

Whole Wheat Biga Neapolitan Pizza Dough

In this video, we’re making a delicious Neapolitan-style whole wheat pizza dough using a biga pre-ferment.

Whole wheat flour is made by grinding the entire wheat kernel, including the bran, germ, and endosperm. This gives it a darker color, coarser texture, and higher fiber content compared to white flour. It contributes a nutty, earthy flavor and added nutrients like B vitamins, iron, and antioxidants.

Here’s what I suggest using!

Castle Valley Mills
https://castlevalleymill.com/Store.html

The Hard Whole Wheat and Emmer Farro are my favorites!

Carolina Ground
https://carolinaground.com/flourshop

I blend the Whole Wheat Bread Flour and the Dirty Blonde Whole Wheat Bread Flour for amazing results/flavor.

This recipe makes three dough balls weighing 290g each

Ingredients:

Biga:
• 3g active dry yeast
• 130g water
• 153g whole wheat flour
• 107g bread flour

Dough:
• 100g ice
• 145g water
• 240g 00 flour
• 12g salt

Process:
1. Ferment the biga at room temperature for 8–12 hours.
2. Mix dough ingredients with the biga until smooth.
3. Bulk ferment for 1 hour.
4. Divide and shape into dough balls.
5. Rest for 1 hour before baking.

You can always take away 1 gram of yeast in this recipe for a longer and slower cold fermentation!

Adding whole wheat brings the best of both worlds — the nutty depth of whole wheat and the light, chewy texture of Neapolitan pizza. Whether you’re baking in a home oven or a wood-fired pizza oven, this dough delivers amazing results!

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