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Impasto Biga

48% hydration

The biga method is a classic Italian technique based on a firm pre-ferment that develops complex aromas, an airy crumb structure, and excellent digestibility. It is ideal for pizzas with higher hydration, a crispy base, and a light, airy crust.

INGREDIENTS


Biga:

  • Flour - 1 kg
  • Cold water (0°C) - 480 g
  • Fresh yeast - 2 g

Final Dough:

  • Cold water (0°C) - 200 g
  • Salt - 30 g


Notes

  • Total Hydration: 68% 
  • Ideal Temperature: Biga 20–22 °C / Final Dough 4 °C

STEP-BY-STEP PREPARATION


Preparing the BIGA (Pre-ferment – 48% Hydration)

  1. In a large container, mix the flour with the yeast. 
  2. Add the cold water and mix until the flour is fully incorporated (do not knead). 
  3. Form large pieces of dough without compacting them and place them in a container with an airtight lid. 
  4. Let ferment at 18 °C for 12 to 24 hours, until the dough develops a strong, slightly alcoholic aroma.

Final Kneading

  1. Break the fermented biga into smaller pieces and place them in a mixer or on the work surface. 
  2. Gradually add the cold water while gently incorporating it into the dough. 
  3. Dissolve the salt in 50 g of water and add it once the dough becomes homogeneous. 
  4. Knead until the dough becomes elastic, silky, and uniform. Extra virgin olive oil may be added at the end of kneading for additional aroma. 
  5. Let the dough rest for 1.5 hours, performing folds every 30 minutes. 


Note 

The final dough temperature during kneading should not exceed 24 °C.


Dividing and Balling

  1. Divide the dough into 280 g portions and gently shape them into smooth, tight dough balls.
  2. Let the dough balls rest for 4 hours before baking, or place them in covered dough boxes and allow them to cold ferment at 4 °C for 12–24 hours.
  3. If cold fermented, remove the dough balls 2 hours before use to allow them to come to room temperature. 


Baking

  1. Preheat the oven to 360–400 °C. 
  2. Bake for about 90 seconds, rotating the pizza to ensure even browning.


CHEF’S TIP


For an even crispier crust, dust the work surface with semola rimacinata before stretching the dough. Pair with fresh, seasonal ingredients to highlight the quality of the dough.


Impasto Directo
66% hydration