100% Biga Recipe for Pizza Dough

Today, we’re diving into a special kind of dough that promises incredible flavor and an airy texture: the 100% Biga Pizza Dough. This dough has a hydration level of approximately 64%, which results in a beautifully balanced texture—airy yet chewy. If you’re not familiar with biga, it’s an Italian pre-ferment that brings complexity to your dough, resulting in a light, crispy, and beautifully blistered crust.

Ready to learn how to make pizza dough like a true pizzaiolo? Let’s get started!

What is 100% Biga?

Biga is a type of preferment commonly used in Italian baking. It’s a mixture of flour, water, and a small amount of yeast, left to ferment slowly for a long period. This extended fermentation helps develop the flavor, aroma, and texture of the final dough. When used in pizza, it creates a crust that is airy, chewy, and packed with flavor. 100% Biga Dough is when all the flour is pre-fermented with the biga, thus called 100% biga.

Using 100% biga means that all of the flour in this recipe is first mixed into the biga, which is then incorporated into the final dough. It requires patience, but the results are well worth it—perfect for those of you wanting to take your home pizza-making to the next level!

Biga Recipe Ingredients

Feel free to adjust this recipe using our Biga Pizza Dough calculator.

For the Biga (Preferment):

• 500g Strong Flour (Bread Flour)
• 225g Water (at room temperature)
• 0.2g Active Dry Yeast (a tiny pinch)

For the Final Dough:

• 100% Biga (prepared in prior step)
• 200g Water (room temperature, plus a little more if needed)
• 10g Salt

Biga Recipe Instructions

Step 1: Prepare the Biga

1. Mix the Biga: In a large bowl, combine 500g of flour with 225g of water and the tiny pinch (0.2g) of yeast. Stir until no dry flour remains—it will be a dry, shaggy mixture, and that’s okay.
2. Ferment: Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 16-24 hours. The biga should become puffy and aromatic, with visible bubbles throughout.

Step 2: Make the Final Dough

1. Add Water to the Biga: In the same bowl, add 200g of water to the fermented biga. Use your hands to break up the biga and incorporate the water. It should look like a wet, lumpy mixture.
2. Incorporate Flour and Salt: Gradually add the remaining flour and salt, mixing until a rough dough forms. If the dough feels too dry, add a bit more water, one tablespoon at a time, until the dough comes together.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-6 minutes on medium speed.

Step 3: Bulk Fermentation

1. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rest for 2 hours at room temperature, or until doubled in size.

Step 4: Shaping and Final Proof

1. Divide the Dough: Turn the dough out onto a floured surface and divide it into 2 or 3 equal portions, depending on the size of the pizzas you want to make.
2. Shape into Balls: Form each portion into a tight ball by folding the edges underneath and tucking them in. Place the dough balls in an airtight, lightly oiled container. Rest at room temperature until use within 4 hours, or refrigerate if more time is needed, bringing to room temperature 2 hours prior to use.

Learn More: Pizza Dough Proofing Techniques

Step 5: Stretch and Bake

1. Preheat the Oven: Preheat your oven to its highest setting (usually 500°F/260°C or higher). If you have a pizza stone or steel, place it in the oven to heat up as well.
2. Stretch the Dough: On a floured surface, gently stretch each dough ball into a 10-12 inch round. Be careful not to deflate the edges too much—you want those nice, airy crusts!
3. Add Toppings: Top your pizza with your favorite sauce, cheese, and toppings. Keep it simple to let the flavor of the dough shine.
4. Bake: Transfer the pizza to the preheated stone or steel and bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly.

Tips for Success

• Hydration Control: The biga is quite dry, which might seem unusual, but this is what helps develop the dough’s complex flavor. When mixing the final dough, adjust hydration as needed to achieve a soft but manageable consistency.
• Fermentation Time: Don’t rush the biga! The long fermentation is key to developing that deep, complex flavor.
• High Heat is Key: For the perfect crust, bake your pizza at the highest temperature your oven can reach, and preheat your pizza stone or steel for at least 45 minutes before baking.

Conclusion

Making 100% Biga Pizza Dough requires some planning and patience, but the results speak for themselves—an incredibly flavorful, light, and airy crust that will make your homemade pizzas truly special. This is a recipe to impress friends, family, or even just treat yourself to a professional-quality pizza at home.

Learn more about mastering biga pizza dough!