100% Biga Pizza Dough
A 100% biga pizza dough recipe, ideally for Neapolitan-style pizza baked in a pizza oven, pulled from a couple of different sources and iterated on from experience.
Yields
Three 12”-14” pizzas.
Ingredients - Biga
| Ingredient | Weight |
|---|---|
| Tipo 00 Flour* | 500g |
| Water | 250g @ 80ºF |
| Instant Yeast | 2g |
- 15-24hr fermentation
Note on Type of Flour
Tipo 00 flour is VERY recommended. This will help with the extensibility of the final dough, as well as the texture and baking experience.
Ingredients - Final Dough
| Ingredient | Weight |
|---|---|
| Ice Cold Water | 75g |
| Salt | 12g |
- 1hr bench rest
- 16-24hrs of cold prove post shaping
Baker’s Percentages
| Ingredient | Percentage |
|---|---|
| Tipo 00 Flour | 100% |
| Water | 65% |
| Salt | 2.4% |
Timing & Schedule
- Biga mix: 30mins - 1hr
- Bulk Ferment on the counter: 16hrs
- Final dough mix: 30mins
- Bench rest: 1hr
- Divide & Shape: 15mins
- Three 270g boules
- Fridge Proof: 16-26hrs
- Prep w/ toppings: 30mins
- Bake: 3mins
Sample Schedule
Assumes a Friday afternoon pizza bake, starting the baking by 5:00pm.
Wednesday
- 9:00pm: Mix biga
Thursday
- 1:00pm: Final dough mix
- 1:30pm: Bench rest
- 2:30pm: Divide and shape
- Three 270g boules
- 2:45pm: Fridge proof
Friday
- 4:00pm: Retrieve dough and place on counter
- This is super important: You’ll want your dough at room temp before assembling / baking.
- 4:05pm: Start pizza oven at max heat
- 5:00pm: Assemble pizza and bake