When it comes to this biga pizza dough recipe, we believe biga is better. A type of Italian preferment, biga dough has a low hydration compared to other starters - meaning it uses less water - which leads to a slower fermentation, firmer texture and a delicious, nutty flavour. Ciabatta bread is perhaps the most well-known recipe that uses this process, and biga dough is another great option for a flavourful pizza base.
Although biga dough takes a little longer to prepare, good things come to those who wait, but you don’t have to take our word for it. Check out this recipe from Bristol-based pizza blogger and Ooni Ambassador, Julian Guy (@pizzaislovely). It’ll turn you into a biga-dough devotee.
