Pizza with Biga

Homemade pizza with high air sacs and a deep aroma.

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Today’s pizza recipe is made using BIGA. Biga is a preferment used in baking which not only gives a much better aroma and flavour to the dough but it also gives it a lighter and open texture with holes.

As usual the amount of yeast we use is minimal, which makes this pizza easy to digest.

One thing that needs to be said is that, while working with dough made using poolish as a preferment is much easier, Biga requires is a little bit of patience and skills and a stable room temperature at around 18C, but the resulting dough is worthwhile in health, flavor, and conscience.

I also suggest you to use this method if you owe an electric mixer.

The quantities I give you are for 2 small 12 inch pizzas. I have dressed one with the classic red tomato basil topping, and the other with some yellow tomato sauce and stracciatella cheese!

Water ratio used in this recipe is 75%

Ingredients (makes 2 pizzas of 11″)

for biga

  • 400 g flour 0
  • 200 g water
  • 2 g fresh yeast

for the dough

  • 10 g water
  • 8 g salt
  • 20 g extra virgin olive oil

In a bowl mix flour, fresh yeast and 200 g water. Just mix roughly, you don’t want to generate any gluten at this stage

Cover with plastic wrap and let it ferment at room temperature (ideally around 18 C) for 16 hours. It will look like a sponge.

Add now the remaining water, but not all at once. Slowly pour in some, waiting for the dough to absorb it before adding in more. This is KEY to get an elastic and smooth pizza dough. With your last sip of water add in the salt and mix until the dough starts coming together, last slowly pour in 20 extra virgin olive oil. Knead the dough until it is smooth and elastic, then let it rest for 20 min.

Next do about 2 rounds of slap and fold at 20 min intervals one from the other.
To get an idea of what slap and fold looks like, you can watch this youtube video.

The dough should look smooth and compact. Let is rest at RT for 2-3 hours.

Next, divide the mixture into 2 balls, round them up on a lightly flour surface and let them rest at RT for 2 hours.

Pre-heat the oven at the max temperature it can reach.

Roll out the dough on a floured surface, with gentle movements from the center towards the edges. Make sure to push the air inside the dough to the boarders.

Dress it with fresh tomato sauce (I used red tomato in one and yellow tomatoes in the other) and place the dough at the lowest rack of your oven. After 7-8 min add in some fresh basil and mozzarella cheese, and move it to the high rack. Keep cooking until coloured on top.

Remove from the oven and drizzle the top with some EVO. Add some fresh basil leaves if you wish!

Note: for the pizza with stracciatella, I have added the cheese, only outside of the oven once pizza was fully cooked.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.