Easy Biga Pizza Dough Recipe with Ingredients | Revolve Recipes

My go to recipe for Biga dough, a wonderful pre-fermented dough that gives a beautiful aftertaste and a nice pronounced crust. Trust me it's worth the time it takes to develop the flavour in this one.
Biga Dough (12 Dough balls)
2kg 00 Flour
1320ml Water
20g Fresh Yeast (10g Instant yeast)
50g Salt
20g Diastatic Malt Powder
Method
In a large dough container dissolve the yeast in 900ml water. Then add the flour and shake the container carefully to combine the flour water and yeast into a dry scraggly dough. Do not bring the dough together, keep it separate with lots of scraggly pieces. Make sure to combine well enough that there is no dry flour. Cover the container and leave it for 12-24hrs. In a stand mixer place the fermented biga, 210ml of water and add the salt and dry malt powder. Turn on the stand mixer and knead for about 10 minutes until it is completely smooth. Then add the remaining 210ml of water in 3 or 4 times. The dough should be smooth and shiny. Place the dough in a large container box and let it bulk ferment for 2 hours. Then ball into 12x265g dough balls either in a large dough box or in individual container and let them rise for 4-6 hours.
Happy Cooking guys and let me know how your Biga turns out below!

[@MrJusmobile]

Shake shake shake, shake shake shake, shake your Biga! Shake your Biga!!

[@justinvaughn1078]

Great video! Can't wait to see the journey.

[@Lapizzafattaincasa]

Really a good pizza oven! Sergio

[@willians.bernardes7478]

Beautiful musics

[@grimmus1980]

Great video, if you want to freeze the doughballs should you follow all the steps and then freeze or freeze before letting it rise for 4-6 hours ?

[@roccosdough]

Curious.. Why so much yeast in your BIGA?

[@user-xq6jz3ql1h]

Thank you for this video. actually i am Korean who want to do my own pizza restraurant. i am learning!! question! how long it can be used ???

[@kathyvergara9957]

I have 1 question. Is there such a thing as over mixing? The dough has been in the mixer for 18 mins and I haven’t achieved the window pane effect. Should I continue even after the 20 mins until I get the window pane effect? Or stop at 20 mins no matter what. So I know what to do in my next attempt. Appreciate your feedback! I hope this is THE pizza dough recipe I have been searching for! Thank you for making this video!

[@revolvepizzaoven]

Yes, our head Chef Jamie said there is such a thing as over mixing, but mainly due to the fact that as you mix the temperature of the dough also increases, ideally you don’t want your dough to go past 28c. However by using cold water you can prolong how long you can mix the dough for. Let us know how it goes!

[@Gonethinkin]

Can you use diastatic malt powder in the dough if you bake in a high temp Ooni oven?

[@user-ss9hz7ph2w]

Hi try to find a web buy your revolve spiral mixer. Where can I buy it? Thank you.

[@jlim5190]

Hi! Can you use starter instead of fresh yeast or instead yeast? If so, what would be the ratio? Thanks!

[@Dkerza]

Substitute to Diastatic Malt Powder?

[@revolvepizzaoven]

A teaspoon of honey/sugar/olive oil can help with the yeast activation and colour of the final pizza. Let us know how it goes!