Experience pizza perfection with this next-level Biga pizza dough. Crafted with precision and aged to perfection, it delivers a rich depth of flavor and a delightful, airy crust. Elevate your pizza game with this recipe that leaves your taste buds craving more.
Made by: @nopizzaiolo
Servings: 6 dough balls (280g)
STEP 1: MAKING THE BIGA
- Since Biga is a 50% hydration preferment, you'll need a 50/50 water and flour ratio: Put 500 g water in a bowl and mix all the yeast with the water.
- When combined, add all your flour. The aim is not to knead the Biga, but just to loosely combine it. I recommend using chopsticks for this step. You’re looking for a crumbly texture.
- Once there’s no dry flour left, cover the bowl, and set aside at room temperature (16-18°C) for about 12-16 hours.
STEP 2: MAKING THE DOUGH
- Add your fermented Biga to a spiral mixer, a stand mixer, or a bowl to knead with your hands. Little by little add the remaining water (150g, preferably very cold), and knead until a smooth dough is formed.
- Add the salt and keep kneading until well combined and the dough reaches around 22°C.
- Do some stretches and folds (shown in the video), shape into a ball, and place into a sealed container.
- Store the dough in the fridge for 2-3 days for the second fermentation and to enhance the flavour.
STEP 3: SHAPE THE DOUGH
- Separate the dough into 6 even pieces and shape into balls.
- Put them in an airtight container and let them rise until the dough has reached around 22-24 degrees.
- Now your Biga dough balls are ready to be shaped into pizze and enjoyed with your favourite toppings.
Tip: You can always experiment with hydration levels.