Are you satisfied with your pizza dough at home and want to try variations? In this series, we have some suggestions with recipes from our chef Fili for you. We start with pizza dough with Biga.
A few pieces of information about Biga itself: Biga is an Italian firm pre-dough made from flour, water, and yeast. With Biga, you'll get a thick crust. Biga brings a slightly sour and nutty taste to the dough and keeps it fresh for a long time. It has a long resting time (15-18 hours) at 16 degrees before you can start kneading your actual pizza dough.
Pre-dough:
200g flour 90g water 3g fresh yeast
Main dough:
800g flour 610g water 30g salt 10g olive oil
Preparation:
Mix all ingredients for the Biga dough, cover airtight in a bowl and let it 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. Let the dough rest for 1 hour and portion the dough pieces. Then let it rest again for two hours until the dough has doubled in size.
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