# BIGA Pizza Dough

A pizza dough recipe using the biga method, resulting in a flavorful and airy crust.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- mixer
- pétrin

## 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.

## Source

- Original video: https://www.instagram.com/reel/DTXhDSeim8W/?igsh=MWVncnAwd2hpNDVybQ==
- Recipe page: https://www.cliprecipe.com/recipe/1c394c9c-c2a7-4624-b250-359796e68aa1
- Extracted: 2026-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt