How to Make a 100% Biga Pizza | Perfect Handmade Slow Fermented Pizza Recipe

A 100% biga pizza is something any pizza lover should try making. When making a regular bread with a preferment or even a pizza, we normally only ferment a portion of the total flour in advance. Since this is a 100% biga dough, that means that all the flour will be pre-fermented before finalizing the dough. The dough is the preferment.

A biga is a ‘stiff’ preferment, meaning that is contains a relatively small percentage of water. 50% in this case. That makes this type of preferment ideal for making this type of dough as we can ferment it, and then add the remaining water with the remaining ingredients to bring it up to the final hydration percentage.

If you are a beginner and none of the above made any sense to you, then do not worry as you will be able to make this pizza without any of that knowledge with my easy to follow step-by-step instructions.

This is quite a forgiving preferment as it will not as easily over-proof. Perfect for a beginner baker.

📖 Get the recipe ➡️ https://www.chainbaker.com/biga-pizza/
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CHAPTERS
0:00 Intro
0:55 Ingredients & equipment
1:34 Making the biga
3:08 Pizza sauce recipe
4:21 Final dough
6:11 Bulk fermentation & folding
7:08 Dividing & pre-shaping
8:32 Final fermentation & shaping the pizza
10:38 Baking & final result
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