Biga Pizza Dough Recipe

Biga is a pre-fermentation process found in Italian baking. Italian bread, such as ciabatta, is commonly made with Biga. By using a Biga, you will impart complexity to the bread's flavor, as well as create a light, airy texture with holes. The Biga is much thicker and dryer than a high-hydration sourdough pizza. The Biga dough is believed to have a slightly nutty flavor because of its thickness. If you're used to the standard pizza dough, you will notice that you will get a more fluffy, nutty, and digestible pizza using Biga.

Biga Pizza Dough Recipe

A light and fluffy pizza using the traditional Italian Biga method

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Prep Time 2 d 8 hrs

Cook Time 2 mins

Total Time 2 d 8 hrs 2 mins

Course Pizza

Cuisine Italian

Servings 4 pizzas

Calories 542 kcal

Ingredients

  

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For the Biga

• 600 g Tipo 00 flour
• 300 g Water
• 3 g Fresh yeast

For the main dough

• 1 batch Biga (903g)
• 100 g Water
• 15 g Sea salt

Instructions

 

Making the Biga

• Mix 50g of the water with the yeast.
• Fill a large container with the flour.
• Slowly pour in the water and yeast mixture.
• Shake the plastic container to mix everything together.
• Let it rest for one hour at room temperature with a plastic wrap on top.
• Put it in the fridge and let it ferment for another 48 hours.

Making the main dough

• One hour before you start making the dough, remove your Biga dough from the fridge.
• In the container with the dough, add the water and the salt.
• Mix everything together and let it ferment at room temperature for at least six hours.
• Divide into 250g pieces and form into balls.
• Before you stretch them, let them rest for two hours.

Nutrition

Calories: 542kcalCarbohydrates: 109gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1458mgPotassium: 155mgFiber: 4gSugar: 1gVitamin A: 3IUCalcium: 24mgIron: 1mg