Homemade Pizza Dough with Biga by @hervecuisine

20 min

3 servings

🌾

500 g

T00 flour

💧

330 ml

Fresh water

🍞

3 g

Fresh yeast

🧂

13 g

Fine salt

🫒

Olive oil

  1. Step
    • Fresh yeast
    • Fresh water

    Dilute a small amount of fresh yeast in cold fresh water.

  2. Mix
    • T00 flour

    Mix in the flour to form the biga, a dry preferment, without overworking it, until it looks like a rough crumble.

  3. Wrap

    Wrap the biga and place it in the fridge for 24 hours (up to 48h).

  4. Slice

    Slice the fermented biga into small pieces.

  5. Place

    Place the biga pieces in the stand mixer and run it on low speed for 7 to 8 minutes.

  6. Add
    • Fresh water
    • Fine salt
    • Olive oil

    Progressively add the fresh water, fine salt and a drizzle of olive oil while the mixer runs.

  7. Knead

    Increase the mixer speed slightly and knead for another 7 to 8 minutes, stopping before the dough or the machine overheats.

  8. Fold

    Fold the dough and smooth it on the work surface.

  9. Shape

    Cover the dough and let it rest for 1 hour at room temperature before shaping into balls.

  10. Rest

    Let the shaped dough rest for 2 to 6 hours at room temperature, between 16°C and 26°C, before using.

Homemade Pizza Dough with Biga by @hervecuisine

20 min

3 servings

🌾

500 g

T00 flour

💧

330 ml

Fresh water

🍞

3 g

Fresh yeast

🧂

13 g

Fine salt

🫒

Olive oil

Preparation Steps

  1. Step 1/10

    Dilute a small amount of fresh yeast in cold fresh water.

    🍞Fresh yeast
    💧Fresh water
    🥣Bowl

  2. Step 2/10

    Mix in the flour to form the biga, a dry preferment, without overworking it, until it looks like a rough crumble.

    🌾T00 flour
    🥣Bowl

  3. Step 3/10

    Wrap the biga and place it in the fridge for 24 hours (up to 48h).

    🧻Plastic wrap

  4. Step 4/10

    Slice the fermented biga into small pieces.

    🔪Knife

  5. Step 5/10

    Place the biga pieces in the stand mixer and run it on low speed for 7 to 8 minutes.

  6. Step 6/10

    Progressively add the fresh water, fine salt and a drizzle of olive oil while the mixer runs.

    💧Fresh water
    🧂Fine salt
    🫒Olive oil

  7. Step 7/10

    Increase the mixer speed slightly and knead for another 7 to 8 minutes, stopping before the dough or the machine overheats.

  8. Step 8/10

    Fold the dough and smooth it on the work surface.

  9. Step 9/10

    Cover the dough and let it rest for 1 hour at room temperature before shaping into balls.

    Kitchen towel or cloth

  10. Step 10/10

    Let the shaped dough rest for 2 to 6 hours at room temperature, between 16°C and 26°C, before using.

Composition

Ingredients

Types

Grains, Liquids, Leavening agent, Spices, Oils

Ingredients

T00 flour, Fresh water, Fresh yeast, Fine salt, Olive oil

Notes

T00 flour (for the biga, can also use T45 flour), Fresh water (cold, for the biga, added progressively during kneading), Fresh yeast (or 1.2g dry yeast, multiply by 3 if skipping the 24h rest), Olive oil (a drizzle)

Allergens

Gluten

Dietetics

Dietary regimen

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

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 84g, Fat: 3g, Fiber: 3g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 1400mg, Iron: 2.5mg, Calcium: 20mg, Potassium: 130mg

Vitamins

Vitamin B1 (Thiamin): 0.3mg, Vitamin B3 (Niacin): 2.5mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Bowl, Plastic wrap, Knife, Kitchen towel or cloth

Appliances

Stand mixer, Refrigerator

Type

Type

Type Of Dish

to inform

Occasions

Everyday, Weekend Baking

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian

Geographic

Italy, Naples

Various

Aspect

Texture

Chewy, Soft, Airy, Elastic

Flavors

Savory, Neutral, Yeasty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

biga preferment : 24 to 48 hours (in the fridge,wrapped/covered), kneaded dough balls : up to 24 hours (in the fridge,covered), shaped dough balls : 2 to 6 hours (room temperature, between 16°C and 26°C,covered)