100% Biga Pizza Dough

When it comes to this biga pizza dough recipe, we believe biga is better. A type of Italian preferment, biga dough has a low hydration compared to other starters - meaning it uses less water - which leads to a slower fermentation, firmer texture and a delicious, nutty flavour. Ciabatta bread is perhaps the most well-known recipe that uses this process, and biga dough is another great option for a flavourful pizza base. 

Although biga dough takes a little longer to prepare, good things come to those who wait, but you don’t have to take our word for it. Check out this recipe from Bristol-based pizza blogger and Ooni Ambassador, Julian Guy (@pizzaislovely). It’ll turn you into a biga-dough devotee.

100% Biga

Note

Biga needs a 16-hour head start to get going, but we think you’ll agree that the results are more than worth it. If you prefer fresh yeast, use 1 teaspoon (4 grams) and either mix the yeast with water and let sit for 3 minutes (rehydration method), or crumble it over the flour and then add water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly.