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.

Essential 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

Equipment

Glowen Raptor 1 Black Multi-Fuel Pizza Oven

Plastic Dough Spatula

Dough Proofing Boxes

Step by Step 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.