Next Level 100% Biga Pizza Dough

Next Level 100% Biga Pizza Dough

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

Category: Dough

Servings: 6 dough balls (280g)


  • 1 kg Tipo 00 flour
  • 2 g fresh yeast
  • 650 g water
  • 30 g fine sea salt


  1. 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.
  2. 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.
  3. Once there’s no dry flour left, cover the bowl, and set aside at room temperature (16-18°C) for about 12-16 hours.


  • 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.


  1. Separate the dough into 6 even pieces and shape into balls.
  2. Put them in an airtight container and let them rise until the dough has reached around 22-24 degrees.
  3. 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.

Back to blog