How to Make Biga for Pizza Dough

By: Grega Ivančič

Dive deep into dough science and learn how to make biga, a stiff pre-ferment that gives pizza dough extra flavor, chewiness, and structure. Perfect for advanced pizza enthusiasts.

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Instructions

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Ingredients:

  • 1 kg strong flour (13-14% protein)
  • 500 ml water (for biga)
  • 2 g yeast
  • 200 ml additional water
  • 80 g ice
  • 27 g salt
  • Optional: olive oil

Instructions:

Biga (Preferment):

  • "Mix flour and 500 ml water with yeast to form stiff biga.

  • Cover and leave at room temperature 1-1.5 hours.

  • Transfer to fridge, ferment 24-48 hours.


Main Dough:

  • Before main dough, cut biga into smaller pieces for easier mixing.

  • Mix biga with remaining water + ice, optional olive oil, and salt.

  • Mix until dough shines and gluten structure forms (~15-20 minutes).

  • Rest dough 15 minutes, then fold gently.

  • Cold ferment main dough 24 hours before baking.


Shaping & Baking:

  • Shape and bake pizza with toppings as desired.

What to serve with

Biga can be paired with any pizza toppings.

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