Guide: Making Pizza with Biga
22 March 2022

Guide: Making Pizza with Biga

While many elements contribute to pizza perfection, one often-overlooked factor can make all the difference: the dough. And to achieve the ideal pizza dough, one secret weapon stands out – biga.

What is biga?

Biga is an ancient Italian dough-making technique, which is becoming increasingly popular in the artisan pizza community.

Biga is basically a pre-ferment, consisting of flour, water and a little bit of yeast. It’s very easy to make and it really gives your pizza base some extra texture and a more complex flavour.

The benefits of using biga in pizza dough

  • Enhanced flavour: The prolonged fermentation period of biga allows for the development of subtle, nuanced flavours in the dough. This depth of flavour is often missing in dough prepared with shorter rising times
  • Improved texture: Biga contributes to a more extensible dough, making it easier to stretch out and shape into a thin, even crust. The longer fermentation also increases the dough's strength and elasticity, resulting in a chewier, yet tender, crust that can hold up to a variety of toppings
  • Better digestibility: Biga's long fermentation process breaks down some of the complex carbohydrates in the flour, which can make the pizza dough easier to digest for some individuals

How to prepare biga

Unlocking the secrets and perfect recipe for an impressive biga pizza dough requires skill and experience. And that is why we have teamed up with one of the best pizzaiolos in the game.

The award winning pizza chef Marco Fuso will, in the video below, take you through all the essential steps in order to make the perfect pizza using biga

What to look out for when using biga


During the creation phase you want to pay attention to temperatures. The perfect temperature for the best biga fermentation is around 20-21 degree celsius. That way, you make sure that the right maturation will happen during the rest period of 20 hours.

Handling of the dough

Biga changes the behaviour of the pizza dough during the fermentation process. It accelerates the fermentation which makes the dough expand more rapidly when exposed to heat. Biga also affects the dough’s extensibility, making it more challenging to stretch and toss. So, it’s important that you adjust your dough-handling to avoid overworking the dough.

Using biga in your pizza dough may require a bit more patience, but the results are well worth it. The enhanced flavour and texture it brings to your pizza will have your customers savouring every bite. So, next time you embark on a pizza-making adventure, consider giving biga a try, and watch as your pizza reaches new heights of perfection.

Want to learn more about pizza?

If you’re curious about the different and delicious pizza styles, making the perfect pizza dough or just in the mood for some general inspiration, you can learn more in our guide "Passion for Pizza".

Download Guide

Passion for pizza