How to Make Biga for Pizza: Traditional Italian Method

How to Make Biga for Pizza: Traditional Italian Method


Biga is a traditional Italian stiff preferment used to improve aroma, dough structure, extensibility and fermentation performance.

Unlike a liquid preferment such as poolish, biga contains relatively little water. The mixture should remain rough and irregular rather than becoming a smooth dough.

The key to a successful biga is controlling three variables: hydration, temperature and fermentation time.

What Is Biga?

Biga is prepared by mixing flour, water and a small quantity of yeast before making the final pizza dough.

During fermentation, enzymes and microorganisms begin transforming the flour, helping develop flavour and creating a preferment that can later be incorporated into the final dough.

Traditional biga is usually prepared at approximately 44–50% hydration.

For a classic starting point, 45% hydration works very well.

Basic Biga Recipe

For approximately 1.45 kg of biga:

Flour: 1000 g
Water: 450 g
Fresh yeast: 10 g

This gives:

Hydration: 45%
Fresh yeast: 1% of flour weight

The yeast quantity must always be adapted to fermentation time and temperature.

For smaller quantities:

Flour: 500 g
Water: 225 g
Fresh yeast: 5 g


Step 1 — Dissolve the Yeast


Add the fresh yeast to the water and mix until dispersed.

The water temperature should be chosen according to the temperature of the flour and the room in which the biga will ferment.

The objective is to keep fermentation controlled rather than allowing the biga to become too warm.


Step 2 — Add the Flour


Add the flour to the water and yeast mixture.

Mix only until the flour has absorbed the water.

Do not knead the biga as you would a normal pizza dough.

The final mixture should remain:

• rough
• irregular
• crumbly
• partially separated

It should not become smooth, elastic or fully developed.

Overmixing the biga can change the fermentation process and reduce some of the characteristics we are trying to achieve.


Step 3 — Ferment the Biga


Place the biga in a suitable container and cover it without sealing it completely airtight.

A traditional fermentation reference is approximately:


16–18 hours at around 16–18°C


Temperature is extremely important.

If the environment is warmer, fermentation will accelerate. If it is colder, fermentation will slow down.

Never evaluate biga only by the number of hours.

You must also consider temperature, yeast quantity and flour strength.


How to Know When Biga Is Ready


A properly fermented biga should have a pleasant fermented aroma and a clearly developed internal structure.

You may notice:

• increased volume
• small fermentation cavities
• a slightly domed or irregular surface
• a characteristic fermented aroma
• good internal strength

The biga should not smell excessively alcoholic or strongly acidic.

If it has completely collapsed, fermentation may have gone too far.


Choosing the Right Flour


Biga fermentation requires a flour capable of supporting extended fermentation.

A stronger flour is generally preferable, particularly when the biga represents a high percentage of the final dough.

The flour must be selected according to:

• fermentation time
• temperature
• final hydration
• percentage of biga
• desired pizza style

Using weak flour for a long biga fermentation can result in excessive degradation and loss of dough strength.

How Much Biga Should You Use?

Biga can represent different percentages of the total flour used in the final dough.

Common approaches include:

20–30% biga — easier to manage, moderate aroma and structure.


40–50% biga — stronger biga characteristics and more noticeable fermentation effect.


100% biga — all the flour is initially fermented as biga before the remaining water and ingredients are added.


There is no single correct percentage.

The right amount depends on the final dough you want to create.

Making the Final Dough

Once the biga is mature, it is incorporated into the final dough.

The remaining water should normally be added progressively rather than all at once.

This makes it easier for the gluten structure to absorb the additional water.

Salt is then added according to the recipe.

Depending on the dough style, the final mixture may also contain additional yeast, although this is not always necessary.


Example: 100% Biga Pizza Dough

Start with:

1000 g flour
450 g water
10 g fresh yeast


Ferment the biga for approximately 16–18 hours under controlled conditions.

For a final hydration of 70%, add approximately:

250 g additional water

Then add:

25–30 g salt

Final dough:

1000 g flour
700 g total water
70% hydration
25–30 g salt


Water should be incorporated gradually during the final mixing phase.


Common Biga Mistakes

One of the biggest mistakes is treating biga like a normal dough.

Avoid:

• overmixing
• excessive fermentation temperature
• using too much yeast
• using flour that is too weak
• judging fermentation only by time
• adding all the final water immediately

Biga requires balance.

Temperature, flour strength, yeast quantity and fermentation time must work together.

Final Thoughts

Biga is not simply a technique for making dough ferment longer.

It is a fermentation method that can help create greater aroma, structure and complexity when it is properly controlled.

The most important principle is consistency.

Measure your ingredients carefully, control temperature and observe the development of the biga rather than relying exclusively on the clock.

For accurate ingredient quantities, hydration and dough-ball calculations, use the Professional Pizza Dough Calculator.

For a deeper technical explanation of fermentation, flour, hydration and professional pizza dough management, explore the Professional Pizza Technical Manual.

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