Makes: about 5 pizza dough balls of 280 g each
Allergen: Cereals containing gluten
Biga is a simple Italian pre-ferment made with flour, water and a small amount of yeast. It is mixed the day before and left to ferment slowly in the fridge overnight.
This slow fermentation helps develop more flavour in the pizza dough and gives the crust a better texture. It also helps create a light, airy dough with a crisp outside and soft inside.
For this recipe, the biga is made first and then added into the final dough the next day.
| 217 g | Bread flour |
| 2.3 g | Yeast |
| 233 g | Water |
| 133 g | Bread flour |
| 467 g | 00 flour |
| 16.7 g | Salt |
| 23 g | Olive oil |
| 10 g | Yeast |
| 333 g | Water |
| 5 g | Sugar |
| 450 g | Biga |
| 267 g | Whole tomatoes, blitzed |
| 1 tsp | Extra virgin olive oil |
| ½ tsp | Fine salt |
| ½ tsp | Dried oregano |
| 1 small clove | Garlic, finely chopped |
The biga is left to ferment overnight to develop more flavour and improve the texture of the dough. Slow fermentation allows the yeast to work gently over time, creating a pizza base that is light, airy and easier to stretch.
It also helps the crust bake with a crisp outside and a soft, chewy inside.
Mix the bread flour, yeast and warm water together until well combined.
Place the biga in a covered container and leave it in the fridge overnight for slow fermentation.
Add the biga, water and olive oil to a mixer bowl.
Start mixing, then add the bread flour, 00 flour, salt, yeast and sugar.
Mix until a soft dough forms.
Let the dough rest for 20 minutes.
Fold the dough, then let it rest again.
Repeat this process 3 times.
Divide the dough into 280 g balls.
Shape each ball neatly and place them in a lightly oiled container or tray.
Cover and leave to ferment at room temperature for about 3 hours.
Add the blitzed tomatoes, olive oil, salt, oregano and garlic to a bowl.
Mix well with a whisk.
Use as your pizza base sauce.