Special doughs #1: Pizza dough with biga


You want to give your pizza dough the finishing touch? In this series we collect ideas.

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.  
Pre-dough: 
200g flour
90g water
3g fresh yeast 
Main dough:  
800g flour
610g water
30g salt
10g olive oil 
Preparation: 
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. 
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