High-hydration, long-ferment biga dough made entirely by hand
A high-hydration, hand-mixed biga dough recipe that uses both bread flour and Tipo 00 flour. This method includes a long room-temperature pre-ferment followed by a cold proof for maximum flavor and an airy crust.
Quantities update for pizza count and yeast type.
In a large bowl, combine bread flour (120g), tipo 00 flour (360g), and water (for biga) (249g) with active dry yeast (1.5g). Mix by hand until a rough, dry pre-ferment forms. Cover and rest for 30 minutes.
Transfer the bread flour (120g), tipo 00 flour (360g), water (for biga) (249g), and active dry yeast (1.5g) mix to a container, cover, and ferment at room temperature for 10–12 hours until well-risen and aromatic.
Using kitchen scissors, cut the fermented biga into small pieces. Add water (final mix) (120g) and salt (13.44g), then mix by hand to begin breaking down the biga.
Alternate between kneading for about 3 minutes and resting for 20 minutes to allow the dough to hydrate and gluten to relax. Repeat until a cohesive dough forms.
Place the dough on a lightly floured surface. Gently stretch one side of the dough upward without tearing it, then fold it over to the center.
Rotate the dough 90 degrees and repeat the stretch and fold.
Continue until all four sides have been folded over. Optionally, repeat the process once more in the same session.
Cover the dough and let it rest for 15 min before repeating the fold series if needed.
Divide the dough into 3 equal portions (approximately 270g each).
To shape, gently fold the dough over itself to build surface tension, then tuck the seams underneath to form a smooth, taut ball.
Alternatively, place the dough in the palm of one hand and use the other to push it gently towards your body in a circular motion.
You can also place the dough on a lightly floured surface and roll it gently with the palm of your hand to tighten the shape.
Ensure the bottom is sealed with no seam.
Place each dough ball seam-side down on a floured tray or in an oiled proofing container and cover.
Let the dough balls sit at room temperature for 30 minutes, then refrigerate for 24–48 hours.
Place one dough ball on a lightly floured surface.
Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.
Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.
Avoid pressing the rim to retain gas bubbles for a light, airy crust.
The oven temperature must be 275°C (500°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.
