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Biga Pizza Dough Recipe

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This recipe for Biga Pizza Dough is from La Comida de Mi Familia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Biga
300g Bread flour
Two tiny pinches of yeast
150g Water at around 64ºf



To finish the dough
40g Cold water
1g Instant dry yeast
6g Salt
20g Olive oil
Directions:
Directions:
To make the biga, combine the flour, water, and yeast in the large mixing bowl.

Knead the dough until there is no more dry flour left.

Cover the dough and ferment it for around 12 hours or until visibly puffed up.


After the biga has fermented for 12 hours, mix in the remaining yeast, water, salt, and olive oil.

Wet your hand with water and work the ingredients together until well combined.

Tip the dough out on your table and knead it using the stretch & fold method for around 8 minutes until nice and smooth. The dough may still be a little sticky, so wet your hands with water when handling it.

Place the dough in a bowl, cover it, and let it ferment for 1 hour.

After one hour, Fold the dough

Ferment for another hour.

Remove the dough from the mixing bowl and shape the dough into a tight boule.

Place the dough back into the mixing bowl for 1 hour or until it doubles in size.

Shape the pizza. Top it with your favorite toppings and pop it in the oven.

Bake for around 8 minutes or until the crust is nice and dark.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Personal Notes:
Personal Notes:
*You can prolong this process and ferment it more slowly by adding just one pinch of yeast. Longer fermentation gives the dough a more distinct and stronger flavor, and the crust will be crispier on your pizza.

 

 

 

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