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.

Difficulty

Servings

Seven 12-inch (30-centimetre) pizzas

Prep Time

24 hours

Cook Time

1 to 1.5 minutes

By Ooni HQ

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.


Ooni HQ

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