Biga Pizza Recipe


Biga image

A biga, or 'starter', adds flavor and extra leavening power to bread dough.

Recipe From

Provided by THYCOOK

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P1DT20m

Yield 5

Number Of Ingredients 4

¾ teaspoon active dry yeast
½ cup warm water
3 ½ cups unbleached bread flour
1 ¼ cups cold water
Calories348 calories
Carbohydrate69.8 g
Fat1.6 g
Fiber2.4 g
Protein11.7 g
SaturatedFat0.2 g
Sodium4.7 mg
Sugar0.3 g


  • Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  • Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  • Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

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2021-07-06  · Biga Pizza Dough Recipe. Jump to Recipe Print Recipe. Biga is a pre-fermentation process found in Italian baking. Italian bread, such as ciabatta, is commonly made with Biga. By using a Biga, you will impart complexity to the bread's flavor, as well as create a light, airy texture with holes. The Biga is much thicker and dryer than a high-hydration sourdough pizza. The Biga …
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