Brace yourselves for the most incredible pizza experience of your life! Biga pizza isn’t just another pie—it’s a flavor revolution that will transform your pizza game forever. Get ready to create the most delicious, chewy, and perfectly crisp crust you’ve ever tasted right in your own kitchen!
Why This Recipe Works
- Biga pre-ferment creates incredible depth of flavor and complex aromas that regular pizza dough just can’t match, developing those beautiful fermented notes that make artisan pizza so special
- The extended cold fermentation builds amazing gluten structure for that perfect chewy-yet-light texture that professional pizzerias achieve
- High hydration dough creates those beautiful air pockets and blistered crust that pizza lovers dream about
- Perfect balance of crispiness and chewiness that will make you feel like a professional pizzaiolo right in your own kitchen
- Versatile base that works with any toppings you can imagine, from classic margherita to wild creative combinations
Ingredients
- 3 cups bread flour, divided for biga and final dough
- 1 ¼ cups warm water (about 105°F), divided
- ½ teaspoon active dry yeast, divided
- 1 ½ teaspoons fine sea salt
- 1 tablespoon olive oil
- 1 cup crushed San Marzano tomatoes
- 8 ounces fresh mozzarella cheese, torn into chunks
- ¼ cup freshly grated Parmesan cheese
- 10-12 fresh basil leaves
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
Equipment Needed
- Large mixing bowls (2)
- Digital kitchen scale
- Pizza stone or steel
- Pizza peel
- Stand mixer with dough hook (optional but recommended)
- Plastic wrap or airtight containers
- Bench scraper
- Rolling pin (for beginners)
Instructions
Create Your Biga Starter
Get ready to build the flavor foundation that will make your pizza absolutely incredible! Start by combining 1 ½ cups of bread flour with ¾ cup of warm water (around 105°F—you want it warm but not hot enough to kill the yeast) and ¼ teaspoon of active dry yeast in a large mixing bowl. Mix everything together until you have a shaggy, sticky dough that looks rough around the edges—this is exactly what you want! Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12-16 hours. You’ll know it’s ready when the surface is covered with tiny bubbles and the dough has nearly doubled in size, smelling wonderfully yeasty and slightly alcoholic. This slow fermentation process is what creates those complex flavors that will make your pizza taste like it came from a professional Neapolitan pizzeria!
Mix and Knead the Final Dough
Now for the magic transformation! Take your beautifully fermented biga and combine it with the remaining 1 ½ cups of bread flour, ½ cup of warm water, ¼ teaspoon of yeast, 1 ½ teaspoons of fine sea salt, and 1 tablespoon of olive oil. If you’re using a stand mixer, mix on low speed for 2 minutes until everything comes together, then increase to medium speed and knead for 6-8 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-12 minutes, using a push-turn-fold motion until the dough passes the windowpane test—stretch a small piece between your fingers and it should form a thin, translucent membrane without tearing. This gluten development is crucial for that perfect chewy texture!
First Rise and Cold Fermentation
This is where patience becomes your secret weapon! Place your beautifully kneaded dough into a lightly oiled bowl, turning it once to coat all surfaces with oil. Cover tightly with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size—you should be able to gently press a finger into the dough and the indentation will slowly spring back about halfway. Now for the game-changer: punch down the dough gently, form it into a tight ball, place it back in the oiled bowl, cover tightly, and refrigerate for 24-72 hours. The longer you wait, the more incredible the flavor development! This cold fermentation builds complexity that will blow your mind!
Shape and Top Your Pizza
Get ready for the most exciting part—pizza assembly! Remove your cold-fermented dough from the refrigerator about 2 hours before baking and let it come to room temperature. Preheat your pizza stone or steel in the oven at 500°F for at least 45 minutes—you want that surface screaming hot! Lightly flour your work surface and gently stretch the dough into a 12-inch circle using your fingertips, working from the center outward and being careful not to tear those precious air bubbles. Transfer the stretched dough to a semolina-dusted pizza peel, then quickly top with 1 cup of crushed San Marzano tomatoes, 8 ounces of torn fresh mozzarella, 2 minced garlic cloves, and 1 teaspoon of dried oregano. Work quickly to prevent the dough from sticking to the peel!
Bake to Perfection
The moment of truth has arrived! Give your pizza peel a quick shake to ensure the pizza slides easily, then confidently launch that beautiful creation onto your preheated pizza stone or steel. Bake at 500°F for 8-12 minutes, watching carefully for that perfect golden-brown crust with beautiful charred spots and bubbly, melted cheese. You’ll know it’s ready when the crust is puffed and blistered, the cheese is beautifully browned in spots, and the bottom crust sounds hollow when tapped. Remove from the oven using the peel, immediately top with 10-12 fresh basil leaves and ¼ cup of freshly grated Parmesan cheese, then let it rest for 2 minutes before slicing—this brief rest allows the cheese to set perfectly!
Tips and Tricks
Ready to take your biga pizza from amazing to absolutely mind-blowing? Let me share some pro-level secrets that will elevate your pizza game to new heights! First, temperature control is everything—invest in an inexpensive infrared thermometer to check your pizza stone temperature before launching. You’re aiming for 450-500°F on the stone surface for that perfect crisp-bottomed crust. When stretching your dough, never use a rolling pin—this compresses all those beautiful air pockets you worked so hard to develop! Instead, use the gravity method: gently drape the dough over your knuckles and rotate it, letting gravity do the stretching work while you maintain those precious bubbles. For the ultimate flavor boost, try adding a tablespoon of diastatic malt powder to your biga—this enzyme-rich powder enhances browning and creates that beautiful golden crust while adding subtle sweetness. Don’t be afraid of a wet dough—higher hydration (around 70-75%) creates those incredible airy, open crumb structures that pizza connoisseurs dream about! If your dough feels too sticky to handle, wet your hands instead of adding more flour—this preserves the hydration while making the dough manageable. For the perfect sauce, never cook your tomatoes—the high heat of the pizza oven will cook them perfectly, preserving that bright, fresh flavor that makes Neapolitan pizza so special. And here’s a game-changing storage tip: portion your biga into individual pizza-sized balls before the final rise and freeze them—just thaw overnight in the refrigerator and you’ve got restaurant-quality pizza dough ready whenever the craving strikes!
Recipe Variations
- White Pizza Wonder: Skip the tomato sauce entirely and create a luxurious white pizza by spreading ½ cup of ricotta cheese mixed with 2 minced garlic cloves and 1 teaspoon of lemon zest over your stretched dough, then top with 8 ounces of fresh mozzarella, ¼ cup of grated Parmesan, and fresh rosemary sprigs before baking. The creamy ricotta creates an incredible contrast with the crisp biga crust!
- Spicy Calabrian Fire: Turn up the heat with this Southern Italian-inspired variation! Mix 2 tablespoons of Calabrian chili paste into your crushed tomatoes, then top with 6 ounces of spicy Italian sausage (cooked and crumbled), 1 sliced red onion, and 8 ounces of low-moisture mozzarella. Finish with fresh basil and a drizzle of chili oil after baking for an explosive flavor experience!
- Breakfast Pizza Bonanza: Who says pizza is just for dinner? Stretch your biga dough as usual, then top with ½ cup of garlic-infused olive oil, 8 ounces of shredded sharp cheddar cheese, 6 slices of cooked bacon (crumbled), and crack 4 eggs directly onto the pizza before baking. The runny yolks mixed with that incredible crust will revolutionize your brunch game!
- Mediterranean Magic: Transport your taste buds to the Greek islands with this fresh, vibrant variation! Skip the tomato sauce and brush the stretched dough with garlic-infused olive oil, then top with 8 ounces of crumbled feta cheese, ½ cup of Kalamata olives (pitted and sliced), ¼ cup of sliced red onion, 1 cup of baby spinach, and 1 teaspoon of dried oregano. Finish with fresh dill after baking for that authentic Mediterranean flair!
Frequently Asked Questions
Can I make the biga ahead of time and how long does it last?
Absolutely, and this is actually one of the biggest advantages of using biga! Your prepared biga can be refrigerated for up to 3 days after its initial 12-16 hour fermentation at room temperature. The cold temperature slows down the fermentation process while continuing to develop those complex flavors. If you need to store it longer, you can freeze the biga for up to 3 months—just thaw it in the refrigerator overnight before using. The beauty of biga is that it actually improves with longer fermentation times, developing more complex flavors and better structure. Just make sure your container is airtight to prevent the surface from drying out, and give it a quick stir if liquid separates—this is normal and just means your biga is actively fermenting!
What’s the difference between biga and sourdough starter?
This is a fantastic question that confuses many home bakers! Biga is what we call a ‘pre-ferment’—it uses commercial yeast and has a specific flour-to-water ratio (usually around 50-60% hydration) with a relatively short fermentation time of 12-24 hours. Sourdough starter, on the other hand, uses wild yeast and bacteria captured from the environment, requires regular feedings to maintain, and can take days to develop. Biga gives you controlled, predictable results with wonderful flavor complexity but without the tangy sourness of sourdough. It’s perfect for pizza because it creates that beautiful chewy texture and enhances flavor without overpowering your toppings. Think of biga as sourdough’s more predictable, user-friendly cousin that delivers incredible results with less maintenance!
My dough isn’t rising properly—what went wrong?
Don’t panic—dough troubleshooting is part of the pizza-making journey! The most common issue is yeast that’s either too old or was killed by water that was too hot. Always test your yeast by proofing it in warm water (105-110°F) with a pinch of sugar—it should become foamy within 5-10 minutes. If your kitchen is particularly cold (below 68°F), your rise will be slower—try placing the dough in a slightly warm oven (turn it on for 1 minute then off) or near a warm appliance. Another common mistake is using too much salt, which can inhibit yeast activity. Remember that biga dough rises more slowly than regular dough because of the developed acidity—be patient! If after 3 hours you see no movement at all, your yeast might be dead and you’ll need to start over with fresh yeast.
Can I use all-purpose flour instead of bread flour?
You absolutely can, but understand that you’ll get different results that are still delicious! Bread flour has higher protein content (12-14%) compared to all-purpose flour (10-12%), which means it develops more gluten and creates that signature chewy, elastic texture that biga pizza is famous for. If you use all-purpose flour, your crust will be slightly more tender and cake-like, with less of that satisfying chew. The good news is that the biga method will still develop wonderful flavor regardless of flour type. For the best results with all-purpose flour, you might want to reduce the hydration slightly by 1-2 tablespoons since all-purpose flour absorbs less water. Either way, you’ll still end up with pizza that’s miles better than anything you can order!
Summary
Biga pizza transforms ordinary ingredients into extraordinary culinary magic through slow fermentation, creating incredible flavor depth and perfect texture that will make you feel like a pizzeria pro in your own kitchen!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
