Pimp your pizza dough: #1 Biga
You are happy with your pizza dough at home and want to try variations. Then we have a few suggestions for you in this series with recipes from our chef Fili. We start with pizza dough with biga.
A little information about biga itself: Biga is an Italian solid pre-dough made from flour, water and yeast. Biga gives you a thick crust. Biga brings a slightly sour and nutty flavour to the dough and keeps it fresh for a long time. It has a long resting time (15-18 hours) at 16 degrees until you can start kneading your actual pizza dough.
3g fresh yeast
10g olive oil
Mix all the ingredients for the Biga dough, cover in an airtight bowl and leave to rest at 16-20 degrees for 15-18 hours.
Then mix the ingredients of the main dough with the Biga dough and knead into a homogeneous dough - by hand or with a machine. Then let the dough rest for 1 hour and portion out the dough pieces. Then let it rest again for two hours until the dough has doubled in size.