Making a pizza with biga dough is an art that requires precision and passion

Biga, a pre-dough used in Italian bread-making, gives pizza several advantageous qualities, such as greater alveolation and a richer, deeper flavor. If you're looking to elevate your pizza making skills, using a biga can be an excellent place to start.

What exactly is chariot?

Biga is a type of yeast, similar to French poolish, designed to improve the fermentation characteristics of bread and pizza. It is typically composed of a mixture of flour, water and yeast, which is pre-fermented before being used in the main dough. This pre-fermentation process helps develop more flavors and optimal gluten structure.

Steps to Prepare Pizza with Biga Dough

Ingredients:

• For chariot:
  • 100 g of flour (ideal type 0 or type 1)
  • 50 ml of water
  • 2 g of fresh brewer's yeast
• For the dough:
  • 400 g flour
  • 200 ml of water
  • 10 g salt
  • 20 ml of extra virgin olive oil
  • The pre-prepared chariot

Preparation of the Biga:

1. Mix the ingredients: In a small container, mix the flour, water, and yeast until smooth.
2. Let it rest: Cover the container with a damp cloth and let the biga rest in a warm place for 12-16 hours.

Preparation of the dough:

1. Combine the ingredients: In the large bowl of the mixer, add the flour and the biga. Start mixing on low speed, gradually adding the water.
2. Add the salt and oil: After the mixture begins to take shape, add the salt and oil, continuing to knead.
3. Work the dough: Knead until smooth and elastic, this process can take around 10-15 minutes with an electric mixer.
4. First leavening: Form a ball with the dough and let it rest in a covered container for about 1-2 hours, or until it doubles in volume.
5. Portioning and forming: Divide the dough into balls of 200-250 g each. Let them rest, covered, for another 30 minutes.
6. Roll out the dough: Roll out each ball onto a pizza base, using your fingers to maintain some alveolation on the edges.
7. Seasoning and cooking: Add your favorite toppings and bake in a preheated oven at 250°C (480°F) for 7-10 minutes.

Advantages of Using the Chariot

Using biga for your pizza dough can significantly transform the quality of the final product. Here are some benefits:

• Improved Flavor: The prolonged fermentation of the biga allows the development of more complex aromas.
• Better digestibility: The slow fermentation helps break down glutens and starches, making the pizza more digestible.
• Longer shelf life: Pizzas made with biga dough tend to keep longer, maintaining their freshness.

By following these steps, you will be able to enjoy a superior quality pizza with all the benefits that biga dough can offer. Whether you're a home enthusiast or a professional pizza chef, experimenting with the biga is sure to add a new level of depth and satisfaction to your pizza cooking process.

Arthur Mazzeo
President of Pizzaitalianacademy