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
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
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.
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