Biga Pizza Dough Recipe
If you are looking for a crispy, airy, and flavourful pizza crust, then you should try this easy Biga pizza dough recipe that gives you one of the most flavourful and delicious pizzas ever! Stretch out a Biga pizza dough and layer it with sauce, cheese, and toppings to get your perfect pizza.
Equipment
- 1 Dough Mixer
Ingredients
- 500 grams 00 Flour
- 2 grams Instant yeast
- 375 ml Water
- 10 grams Salt
Instructions
- Let's make the Biga Preferment first. Take 250 grams of flour, 125 ml(half of the flour) of water, and 1 gram of yeast in a bowl and mix it with a spoon till you get a dry, shaggy mixture. Now place this in the fridge for about 12-24 hours.
- After 18 hours, Take the Biga out of the fridge, place it in a dough mixer, and add the rest of the 250 grams of flour, 250 ml water, 1 gram of yeast, and 10 grams of salt.
- Let the dough mixer run at low speed and mix the dough for around 8-10 minutes till you get a smooth, homogeneous dough.
- Now take this dough out in a bowl and let it rest for about 12-24 hours in the refrigerator. Let it rest overnight.
- On day 3, take out this pizza dough and let it rest so the dough gets to room temperature for about 3-4 hours.
- Divide the dough into pizza dough balls. Stretch a dough ball and layer it with sauce, cheese, and toppings.
- Cook this pizza in a convection oven using the broiler mode at 200°C for 15 minutes. If you use an Ooni oven you can cook the pizza for about 1-2 minutes.
- Your Pizza is ready, enjoy!
Notes
1. If you decide to knead by hand, then it is okay to use a little bit of olive oil.
2. You can leave the Biga ferment for anywhere between 12-24 hours, but it doesn't make a lot of difference between the 12 hour Biga ferment and 24 hour one.
3. Leave the final dough overnight to ferment in the fridge and only make pizzas after bringing the dough's temperature to room temperature.