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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Jessica is the lead content creator of Dishcrawl. She has lived in Italy (Napoli) for 7 years and has since become absolutely obsessed with pizza.