Italian Biga Pizza Dough Recipe

A Biga is the Italian version of a preferment or a yeast starter. It's very low in hydration compared to other variations, and I think that makes it very easy to manage. Preferments add more flavor to your dough without extending the fermentation time of the final dough.
The Pizzello Forte pizza oven is by far the most affordable oven I've reviewed so far. Up front, it's very capable of producing a great Neapolitan-style pizza so it could be a great option for aspiring pizza makers on a budget.
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Pizzello Pizza Oven Affiliate Link - www.pizzello.com?sca_ref=2945107.oiNeTBjcYK
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45% HYDRATION BIGA PIZZA DOUGH RECIPE
(Biga is 35% of final dough - 4 dough balls)
00 Flour #1, 252g
Water #1, 113g
Yeast, 1/4 tsp.
FINAL DOUGH
00 Flour #2, 378g
Water #2, 290g
Salt 17g
For the Biga, combine flour #1 with the yeast. Add water #1 and toss the ingredients together until you have a shaggy mixture. Some loose flour is perfectly fine. Cover the Biga and let it ferment at room temperature for 12-14 hours,.
Place the Biga in a mixing the bowl and add water #2. Swish the biga around to break it up a little, then add flour #2 and the salt. Mix the ingredients until you have a solid, uniform mass.
Knead the dough for 5 minutes or until you have a fairly smooth dough. Turn it out on the counter and cover the dough. Let it rest for 10-20 minutes.
Knead the dough for another minute or two, then form it into a ball and place it in a lightly oiled bowl. Cover and let it rest for 1-2 hours or until slightly risen.
Portion the dough into 250-260 gram pieces. Form them into balls and place each one into an oiled container with a lid. Rest at room temp until doubled in size. Now you're ready to make some pizza.
Alternatively, you can cold ferment the pizza dough for 24-48 hours before using it. Just remember to rest the dough at room temp for an hour or two before baking with it.
CAULIFLOWER PUREE
Heavy Cream, 16 fl. oz. 473ml
Fresh Garlic, 1 clove
Cauliflower, small handful chopped
Fresh Thyme, 1 sprig
Sea Salt, to taste
Place the heavy cream in a small sauce pot. Add the garlic, cauliflower, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point.
Remove the fresh thyme stem, then blitz the cauliflower cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza.
SAUTEED SWISS CHARD
Extra Virgin Olive Oil, 2 Tbsp.
Brown Anchovy, 2 fillets chopped
Swiss Chard, 1 bunch cleaned and chopped
Fresh Garlic, 2 cloves minced
Place a 2 tablespoons of olive oil in a large saute pan. Heat it up over a medium-high flame. Add the anchovy fillets. Stir and add the Swiss chard. Cook for 2 minutes to wilt the greens, then add the garlic.
Continue cooking for a few more minutes until the chard is very tender. Season with salt and pepper, then chill in the refrigerator until needed.
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🔪 MY KITCHEN EQUIPMENT (Affiliate Links)
Pizzello Forte Pizza Oven - www.pizzello.com?sca_ref=2945107.oiNeTBjcYK
Solo Stove Pi Pizza Oven - solostove.pxf.io/kitchencraftpi
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
12" Pizza Peel - amzn.to/3Y4zoir
16" Pizza Peel - amzn.to/41s40xd
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
Ooni Turning Peel - amzn.to/3BGj0fR
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Metal Dough Scraper - amzn.to/2I1hlFd
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#pizza #kitchenandcraft #cooking
Please note - Pizzello sent me an oven to review, however, I was not paid for this video.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

[@KitchenCraftFood]

Pleasantly surprised at how capable this little oven proved to be. Definitely, pick up a 12" peel because the one that came with this oven was tiny!

[@eda.2332]

Doing a video of the Glowen Raptor?

[@KitchenCraftFood]

@@eda.2332 I sure am! Did you see that on IG or Reddit?

[@eda.2332]

@@KitchenCraftFood IG but I've been keeping an eye on that oven for a few weeks now. I just got a Karu 16 but I like how the Glowen looks.

[@imadedugdugarcana2210]

Thank's,You look so italian. Great video about pizzilo pizza oven. Soonerwill get one this amazing oven

[@cathycullen8851]

great video and great info.. thanks!

[@pufffdragon]

Wow, the sauce tasted amazing! It's become our new favourite. Thanks for sharing.

[@KitchenCraftFood]

Glad to hear that. Try is with turnips too. I did that today and it was just as tasty! Paired it with smoked sausage, cabbage with caraway seeds and Taleggio cheese. Delicious!

[@EdwardScape]

Just tried it. Pretty good pizza and very interesting topping, my puree was way thinner than yours, but still everything was amazing. 10/10 recommend.

[@eyeeye00]

Fantastic presentation. Thank you.

[@KitchenCraftFood]

Glad you enjoyed it!

[@RobertBrown-cd5kh]

Like this biga video. No nonsense and very clear about what to do.

[@KitchenCraftFood]

Thank you. Much appreciated.

[@dgriffinm]

I purchased this same oven in January 2023. We have used it many times it works wonderful

[@bugzie-a1769]

awesome i like your new oven, good job

[@KitchenCraftFood]

Thanks!

[@Abc-we4ry]

Love your pizza content😍😍😍

[@KitchenCraftFood]

Thanks for the continued support!

[@darylvanimpe1911]

Happy New year 😊 I received a Ooni KARU for Christmas and I am so excited to start my pizza journey… Very overwhelming all the diff methods of making dough… there is only my wife and I… my question is, Can I freeze any of the dough balls and at what stage… ? Cheers I appreciate all your help and many questions to follow lol

[@marcelpacheco7878]

nice!

[@maxnits9556]

I'm always excited to see what's cooking in your kitchen Tim, and as always you've delivered great content. PS You should consider narrating an audiobook with that "autumn cold" voice or at least sing a country song while it lasts! Cheers.

[@KitchenCraftFood]

It's like clock work. I get a cold or sinus infection at this time every single year. Unavoidable 🤣. Thanks for watching Max. Hope you and yours are well.

[@bryanramey2438]

Awesome review! I ordered one these because the price was really good.

[@KitchenCraftFood]

Yeah, it's hard to beat that price.

[@bryanramey2438]

Maybe make another video using the wood or pellets? My wife told me I'm not allowed to use it until after Christmas! Lol.

[@niki20072]

@@bryanramey2438 agree with the request for a video using pellets and/or compare pellets to wood.

[@ShrednESP]

I will be trying this ratio tomorrow. How does this compare to your other biga doigh recipe. The end hydration is almost the same but with a lower hydration biga is there one you prefer? I usually use a preferment higher in hydration and my end is usually around 65%. I do add a touch of olive oil sometimes. I also like using kenji lopez NY style dough and jim Laheys no knead. Thanks.

[@toddpeterson1673]

Can you do a review on the Fremont wood fired pizza oven?

[@etherdog]

Tim, the thing that resonates with me is the cauliflower/cream sauce. I be "um=um=damn". Since I didn't get to handle the oven, I'd say it did ok for what it was. The size was small, but depending on recovery time, you gotta consider what is legit and what is knock-off. For instance, my All-Clad (I am not a bot and this is not an ad) pots and pans. There are three things that strike me about them. First, they cook very evenly--even when the temperature source is less uniform, the construction of the All Clad tends to distribute it more evenly. The second point is that they clean very easily. The third is that, since they are a little pricey, I take much better care of them and my sense of satisfaction and accomplishment are elevated. Do you have anything analogous in your toolshed that brings you a similar feeling?

[@toddpeterson1673]

Hay can you do a review on the Gardman Monterey pizza oven? Please?

[@Dlow99884]

Hey Looks great! Any reason why you chose a lower hydration Recipe? Also, I always understood biga needs to ferment at 18c for at least 18 hours with the lid slightly open to allow some air in? Any difference from that process to yours? Thanks again looks Fantastic 🔥

[@slofty]

Lid only needs cracked for smaller containers-- air will not stale in larger ones. 18hr biga is for smaller yeast quantities. If you want to try different biga parameters Masterbiga phone/tablet app is an excellent tool (I am not associated).

[@asda5303]

Will using active dry yeast change anything?

[@JamesDuren]

Is it easier to get the oven hotter with propane than it is with pellets?

[@freddysart4005]

Im loving the price!! Hell if it goes to shit buy another. How much is that ooni kari 16??! No brainer. Nice job thanks you sold me.

[@robertmorgan702]

I’m looking to get a budget gas pizza even. I know you reviewed the Stoke an d Pizello, any preference between the two?

[@KitchenCraftFood]

Between the two, it’s the Pizello by a mile.

[@sherifelgendi8068]

great job

[@KitchenCraftFood]

Appreciated :)

[@shaneamcnally]

Now that both your videos are out, this and the raptor, price not mattering which would you personally buy?

[@KitchenCraftFood]

Raptor, hands down, but price really mattes here. The Pizzello Forte is great for someone who's on a budget. The Raptor is three almost x3 the price and is on another level.

[@fUjiMaNia]

You make great pizzas dude, especially those non-traditional ones :) On a side note...both Ooni & Roccbox (Gozney) started as great affordable home pizza ovens but sadly that's not the case anymore. Funny how both their CEOs had put out some videos early on about their vision to create an affordable oven for everyone to enjoy home made stone oven pizzas and now it's like yupp that'll cost you 600-800 bucks ha ha. Might as well shell out another 800 or so and buy a proper dome pizza oven. This Pizzello Forte looks good and obviously great price compared to the rest.

[@adamellistutorials]

Was this dough you used cold fermented mate or did you skip that step?

[@KitchenCraftFood]

Room temp only. No cold fermentation.

[@toddpeterson1673]

Want a review on the baker bros oven cheap.., comparatively......16" gas, cheaper than most others.....

[@Pdubbcooking]

Just got this oven and it came with a tiny peel. What size peel are you using in this video?

[@KitchenCraftFood]

Oh man, I totally overlooked that when I edited. Yes, it is a tiny peel. I'm using a 12" peel in the video.

[@Pdubbcooking]

@@KitchenCraftFood Thanks! I have a 12 inch wood but since the oven curves it looks like it would be a little tough to launch with.

[@donotrobme9295]

What is biga? Is it a brand or a regional dough etc

[@Dlow99884]

Biga is a pre ferment similar to a poolish or sour dough starter that gives the final dough more flavour, elasticity and rise. Etc.

[@tommanning7337]

😎👍🏻🍕🍕🍕🍕🍕

[@valeryetobayev5561]

Why is the frame rate so low? That just me?

[@KitchenCraftFood]

Guessing it’s a connectivity issue or YT problem. Nothings changed in how I shoot.

[@genobambino]

This dough has insanely low hydration. Why didn’t it turn into a disk of stone?

[@rilesmcguiles]

i’m curious as well, this isn’t the same recipe as the last biga video

[@genobambino]

@@rilesmcguiles I kinda figured it out. The title is confusing because it suggests the dough is 45% but only the Biga is. The dough is the usual 64-65%.

[@vin2689ny]

The heavy cream u used is not 1 pint! That’s only 1 cup of heavy cream. Looks like Wegmans brand which I shop at and the 1/2 pint heavy cream is purple and 1 pint of heavy cream is red…. Made it following ur instructions and it’s wrong. May want to update ur ingredients for cauliflower cream

[@freddysart4005]

You made a poolish. Been doing it for awhile.

[@KitchenCraftFood]

This is a 45% hydration biga. When I make a poolish it's at 100% hydration.

[@dionis5598]

🌹 𝕡𝕣𝕠𝕞𝕠𝕤𝕞

[@17plus9]

You really need to use a separate turning shovel. It's painful to watch …

[@KitchenCraftFood]

I do sometimes, but either way works just fine.

[@17plus9]

@@KitchenCraftFood It gets contaminated with raw indigestible flour which also burns on the bottom and tastes bitter. If the pizza is being taken out and rotated by hand, the baking time will be wrong, the pizza loses heat etc.

[@dropcheekelbow9110]

@@17plus9 these ooni type ovens are fun and affordable compared to a commercial oven or backyard brick oven, but to these things absolutely bleed out heat. Somewhere on the outside of all these types of ovens is an untouchable surface. It's a little ridiculous to be concerned about the heat lost from pulling it out just enough to spin without a turning peel. You're talking about seconds. you don't have a restaurant full of people to feed pizza to for those seconds to matter these small ovens are easily modded with a spit motor and round stone so you don't even have to open door or turn.

[@Jadayilla]

Too much work. I’m out lol😂