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Micro bubbles on poolish pizza dough

Easy Biga Pizza Dough

So you got a new pizza oven and want to take your dough to the next level. We're talking airy crust, crispy exterior, and awesome leoparding. Biga pizza dough is your answer. It's incredibly easy to make but must be made in advance, so planning is required. You won't be disappointed.
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Pizza Style: Dough, Neapolitan
Oven Type: Outdoor Pizza Oven
Prep Time: 23 minutes
Cook Time: 2 minutes
Cold Ferment: 2 days
Total Time: 2 days 25 minutes
Servings: 3 270g dough balls
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Ingredients

Preferment (Biga)

  • 500 g 00 flour Caputo "Pizzeria" is the ideal choice.
  • 250 g Water
  • 2 g Instant Dry Yeast Avoid the packets in the grocery store if you can (they'll work in a pinch, but don't get the "pizza crust" one). I really like SAF Instant or Caputo yeast.

Final Dough

  • 75 g Water
  • 12 g Salt
  • 5 g *Diastatic Malt (OPTIONAL) Only use this in ovens below 700F. Helps with browning.
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!

Instructions

Biga (Day 1)

  • In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.
  • If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).
  • Add the flour and yeast (if using IDY) to a large bowl. Slowly pour the water (preferment section only!) into the bowl of flour and mix well with hands, or a spoon, until fully incorporated and no dry flour remains. It will be a very shaggy texture and will not form into a dough - don't worry, this is what we want!
  • Cover the bowl with saran wrap tightly. Poke a small hole in the center of the film with a pen. Allow to sit at room temperature for 18-24 hours.

Dough (Day 2)

  • Transfer the Biga to the bowl of a stand mixer. Add the salt, malt (if using), and remaining water (Final Dough section) and mix by hand until beginning to incorporate into a dough. Fit the mixer with a dough hook and turn on medium, mixing until dough is smooth and elastic, 5-8 minutes.
  • Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with an air-tight lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Pizza Day (Day 3)

  • Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.