100% Biga Pizza Dough
Adam Atkins (@peddlingpizzas) shows us how to make this simple 100% Biga pizza dough recipe - perfect for any pizza lover looking to produce crusts which are full of flavour and beautifully puffy (the Biga the better!).
This recipe requires you to make a pre-ferment called a Biga the day prior to making your pizza. It’s referred to as ‘100% Biga’ as 100% of the flour used in this recipe goes into the Biga pre-ferment on day 1.
The baker’s percentage is listed next to each ingredient in brackets. This is the percentage of the total flour. For example, when using 1kg/35oz of flour, 10g/0.35oz of yeast is 1%.
For the Biga
1kg/ 35oz flour (100%)
450g/ 14oz water (45%)
10g/ 0.35oz yeast (1%)
For the Dough
210g/ 7oz cold water
(21%) inc water in Biga = 66% total hydration
25g/ 0.88oz salt (2.5%)
10g/ 0.35oz malt (1%)
Day 1 - Make the Biga
- Using a plastic container or large bowl mix all the ingredients by hand to a dry lumpy consistency (not a dough, but no dry flour left). Cover with cling film and make a small hole to let it breathe or cover with lid but leave a small gap. Leave at 16-18°C (60-64°F) for 16/18 hours.
Day 2 - Make the dough
- Mix all the Biga, malt and 150g/5.3oz water of the water on a slow speed for 5 mins. Add salt and mix on fast for a further 4-5mins periodically adding the remaining 60g water in. The final dough temperature should read 23-24°C (73-75°F).
- Give the dough a few folds to strengthen and smooth. Rest for 20 mins then separate them up into 6x 280g dough balls. You may need to wet your hands slightly for this.
- The dough will be ready to bake in your Gozney Roccbox or Gozney Dome about 1-2 hours after balling at room temperature. Alternatively leave at room temperature for 1 hour then fridge until needed.
- Open up your dough, add your chosen pizza toppings and fire up in your Gozney pizza oven at 400-500°C (750-930°F).