Biga Pizza Dough

Biga Pizza Dough

High-hydration dough with large air bubbles and deep flavor. Long fermentation creates a light, structured crust with great texture.
High-hydration dough with large air bubbles and deep flavor. Long fermentation creates a light, structured crust with great texture.
Prep time
25 min
Cook time
1 min
Yield
4 pizzas (≈260 g dough balls)

Ingredients

Biga (pre-ferment):

  • 375 g water
  • 175 g strong flour (Manitoba)
  • 525 g Tipo 00 flour
  • 3 g dry yeast (or ~15 g fresh yeast)

Final dough:

  • 175–200 g water
  • 20 g salt

Biga (pre-ferment):

  • 375 g water
  • 175 g strong flour (Manitoba)
  • 525 g Tipo 00 flour
  • 3 g dry yeast (or ~15 g fresh yeast)

Final dough:

  • 175–200 g water
  • 20 g salt

Directions

  1. Mix ingredients for the biga until smooth.
  2. Let rest at room temperature for 1 hour.
  3. Refrigerate for 2–3 days.
  4. Add biga to mixer with cold water and knead until smooth.
  5. Let ferment at room temperature for 2 hours.
  6. Divide into 4 dough balls (≈260 g each).
  7. Refrigerate for 48 hours.
  8. Take out 30 minutes before baking.

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