How to Make Biga for Pizza Dough
Dive deep into dough science and learn how to make biga, a stiff pre-ferment that gives pizza dough extra flavor, chewiness, and structure. Perfect for advanced pizza enthusiasts.
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Ingredients
- 1 kg strong flour (13-14% protein)
- 500 ml water (for biga)
- 2 g yeast
- 200 ml additional water
- 80 g ice
- 27 g salt
- Optional: olive oil
Instructions
Biga (Preferment)
Mix flour and 500 ml water with yeast to form stiff biga.
Cover and leave at room temperature 1-1.5 hours.
Transfer to fridge, ferment 24-48 hours.
Main Dough
Before main dough, cut biga into smaller pieces for easier mixing.
Mix biga with remaining water + ice, optional olive oil, and salt.
Mix until dough shines and gluten structure forms (~15-20 minutes).
Rest dough 15 minutes, then fold gently.
Cold ferment main dough 24 hours before baking.
Shaping & Baking
Shape and bake pizza with toppings as desired.
What to serve with
Biga can be paired with any pizza toppings.
