My Best 100% Biga Pizza Dough Recipe by @teichners_pizza_palace

1h

6 servings

🌾

1 kg

Wheat flour type 00

💧

680 ml

Cold water

🍞

4 g

Fresh yeast

🧂

30 g

Fine sea salt

🌾

Semolina

Pizza toppings

  1. Dissolve
    • Fresh yeast
    • Cold water
    • Wheat flour type 00

    Dissolve the fresh yeast in the cold water, pour the flour into a bowl, then pour the yeast water over it.

  2. Put
    • Wheat flour type 00
    • Cold water
    • Fresh yeast

    Put the lid on and shake until the dough is flaky.

  3. Seal

    Seal airtight and let it mature in the fridge for 12-24 hours.

  4. Knead
    • Fresh yeast
    • Cold water

    The next day, cube the biga, then knead it with the extra yeast and water.

  5. Work
    • Cold water
    • Fine sea salt

    Work in the remaining water a little at a time, add the salt, and knead until the dough is smooth.

  6. Fold

    Stretch and fold the dough, then shape it round and let it rest covered for 15 minutes.

  7. Divide

    Divide the dough into 6 pieces and shape each one into a tight ball.

  8. Rise

    Let the dough balls rise for 4 hours at room temperature, or 8-18 hours in the fridge sealed airtight.

  9. Cut
    • Semolina

    Cut off the dough pieces, place them on a bed of semolina, and carefully spread them out.

  10. Top

    Top with your favorite toppings and bake in a pizza oven or household oven following your method.

My Best 100% Biga Pizza Dough Recipe by @teichners_pizza_palace

1h

6 servings

🌾

1 kg

Wheat flour type 00

💧

680 ml

Cold water

🍞

4 g

Fresh yeast

🧂

30 g

Fine sea salt

🌾

Semolina

Pizza toppings

Preparation Steps

  1. Step 1/10

    Dissolve the fresh yeast in the cold water, pour the flour into a bowl, then pour the yeast water over it.

    🍞Fresh yeast
    💧Cold water
    🥣Bowl

  2. Step 2/10

    Put the lid on and shake until the dough is flaky.

    🌾Wheat flour type 00
    💧Cold water
    🍞Fresh yeast
    🥣Bowl
    ✨Lid

  3. Step 3/10

    Seal airtight and let it mature in the fridge for 12-24 hours.

    🥣Bowl
    ✨Lid

  4. Step 4/10

    The next day, cube the biga, then knead it with the extra yeast and water.

    🍞Fresh yeast
    💧Cold water
    🥣Bowl

  5. Step 5/10

    Work in the remaining water a little at a time, add the salt, and knead until the dough is smooth.

    💧Cold water
    🧂Fine sea salt
    🥣Bowl

  6. Step 6/10

    Stretch and fold the dough, then shape it round and let it rest covered for 15 minutes.

    Work surface

  7. Step 7/10

    Divide the dough into 6 pieces and shape each one into a tight ball.

    Work surface

  8. Step 8/10

    Let the dough balls rise for 4 hours at room temperature, or 8-18 hours in the fridge sealed airtight.

  9. Step 9/10

    Cut off the dough pieces, place them on a bed of semolina, and carefully spread them out.

    🌾Semolina
    Work surface

  10. Step 10/10

    Top with your favorite toppings and bake in a pizza oven or household oven following your method.

    Pizza toppings

Composition

Ingredients

Types

Grains, Liquid, Leavening Agent, Spices, Other

Ingredients

Wheat flour type 00, Cold water, Fresh yeast, Fine sea salt, Semolina, Pizza toppings

Notes

Wheat flour type 00 (for the biga), Cold water (for the biga, for the main dough), Fresh yeast (or 1g dried yeast, for the biga), Fine sea salt (for the main dough), Semolina (for dusting the work surface before shaping, amount not given), Pizza toppings (favorite toppings, no specifics given)

Allergens

Gluten

Dietetics

Dietary regimen

Low-Fat, Halal, Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 63g, Fat: 1g, Fiber: 2.5g, Sugars: 0.3g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 2.5mg, Calcium: 15mg, Potassium: 110mg

Vitamins

Vitamin B1 (Thiamin): 0.4mg, Vitamin B3 (Niacin): 3mg, Folate: 60µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Bowl, Lid, Work surface

Appliances

Oven

Type

Type

Type Of Dish

Bread, Main Course

Occasions

Everyday, Weekend

Origin

Source

Platform

instagram

Original Creator

@teichners_pizza_palace

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Chewy, Soft, Airy

Flavors

Savory, Yeasty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

biga pre-dough : 12-24 hours (sealed airtight,refrigerated), shaped dough balls : 4 hours (room temperature,sealed/covered), shaped dough balls : 8-18 hours (refrigerated,sealed airtight)