Jessica DeMay

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

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


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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Jessica DeMay
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.
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