BIGA Pizza Dough

Serves 1
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Directions

  1. 1For the Biga: Combine 1kg T00 or T45 flour, 500ml cool water, and 3g fresh yeast (or 1.3g dry yeast).
  2. 2For the Biga: Combine 1kg T00 or T45 flour, 500ml cool water, and 3g fresh yeast (or 1.3g dry yeast).
  3. 3For the Biga: Combine 1kg T00 or T45 flour, 500ml cool water, and 3g fresh yeast (or 1.3g dry yeast).
  4. 4Do not knead this dough; ensure all flour is incorporated without large chunks.
  5. 5Do not knead this dough; ensure all flour is incorporated without large chunks.
  6. 6Do not knead this dough; ensure all flour is incorporated without large chunks.
  7. 7Leave the biga to rest for 18 hours at 18°C or 36 to 60 hours in the refrigerator.
  8. 8Leave the biga to rest for 18 hours at 18°C or 36 to 60 hours in the refrigerator.
  9. 9Leave the biga to rest for 18 hours at 18°C or 36 to 60 hours in the refrigerator.
  10. 10Cut the biga into small pieces.
  11. 11Cut the biga into small pieces.
  12. 12Cut the biga into small pieces.
  13. 13Place the biga in the mixer with an additional 1g of fresh yeast.
  14. 14Place the biga in the mixer with an additional 1g of fresh yeast.
  15. 15Place the biga in the mixer with an additional 1g of fresh yeast.
  16. 16Knead for about 15 minutes, gradually increasing the speed.
  17. 17Knead for about 15 minutes, gradually increasing the speed.
  18. 18Knead for about 15 minutes, gradually increasing the speed.
  19. 19Gradually incorporate 200ml cold water during the kneading process.
  20. 20Gradually incorporate 200ml cold water during the kneading process.
  21. 21Gradually incorporate 200ml cold water during the kneading process.
  22. 22Towards the end of kneading, add 27g fine salt.
  23. 23Towards the end of kneading, add 27g fine salt.
  24. 24Towards the end of kneading, add 27g fine salt.
  25. 25Add a drizzle of olive oil (optional).
  26. 26Add a drizzle of olive oil (optional).
  27. 27Add a drizzle of olive oil (optional).
  28. 28Leave the dough to rise for 2 to 5 hours depending on room temperature or keep in a cool place for 24 hours.
  29. 29Leave the dough to rise for 2 to 5 hours depending on room temperature or keep in a cool place for 24 hours.
  30. 30Leave the dough to rise for 2 to 5 hours depending on room temperature or keep in a cool place for 24 hours.
  31. 31For the pizza, use Tomato & basil base, Provola Affumicata, olive oil, and basil.
  32. 32For the pizza, use Tomato & basil base, Provola Affumicata, olive oil, and basil.
  33. 33For the pizza, use Tomato & basil base, Provola Affumicata, olive oil, and basil.

Ingredients

  • 1 kg T00 or T45 flour
  • 1 kg T00 or T45 flour
  • 1 kg T00 or T45 flour
  • 500 ml cool water
  • 500 ml cool water
  • 500 ml cool water
  • 3 g fresh yeast
  • 3 g fresh yeast
  • 3 g fresh yeast
  • 1.3 g dry yeast
  • 1.3 g dry yeast
  • 1.3 g dry yeast
  • 1 g fresh yeast
  • 1 g fresh yeast
  • 1 g fresh yeast
  • 200 ml cold water
  • 200 ml cold water
  • 200 ml cold water
  • 27 g fine salt
  • 27 g fine salt
  • 27 g fine salt
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • Tomato & basil base
  • Tomato & basil base
  • Tomato & basil base
  • Provola Affumicata
  • Provola Affumicata
  • Provola Affumicata
  • Olive oil
  • Olive oil
  • Olive oil
  • basil
  • basil
  • basil

Equipment

mixerpétrin

Tips

  • Do not knead the biga dough (ensure all flour is incorporated without large chunks).
  • Gradually increase mixer speed when incorporating water and salt.
  • A drizzle of olive oil is optional.