What is a biga?
A biga is a stiff Italian pre-ferment made from flour, water, and a small amount of yeast. Unlike a poolish (100% hydration), a biga uses only 50-60% hydration, producing a firm dough-like mass rather than a wet batter.
This lower hydration slows fermentation and creates different flavour compounds. Where a poolish brings lightness and mild tang, a biga builds structure, chew, and a subtle nutty sweetness.
Why use a biga for pizza?
1. Stronger gluten structure
The stiff consistency develops a tighter gluten network during its long ferment. This gives the final dough more strength and elasticity, ideal for pizza styles that need to hold heavy toppings.
2. Chewier, more structured crumb
Unlike the open, airy crumb from a poolish, biga produces a more structured crumb with a satisfying chew. Great for NY-style, Detroit, and American pizza styles.
3. Nutty, wheat-forward flavour
The drier fermentation favours different enzymatic reactions, resulting in a more pronounced wheat flavour with subtle toasted, nutty notes.
4. Extended shelf life
Biga doughs stale more slowly. If you are baking for a crowd and some slices sit out, they stay better for longer.
Biga vs poolish
| Property | Poolish | Biga |
|---|---|---|
| Hydration | 100% (equal flour and water) | 50-60% (stiff dough) |
| Texture | Wet batter | Firm, dough-like |
| Crumb result | Open, airy, light | Structured, chewy |
| Flavour | Mild, slightly sweet | Nutty, wheat-forward |
| Ferment time | 8-12 hours | 12-24 hours |
| Best for | Neapolitan, light crusts | NY-style, Detroit, hearty crusts |
Quick rule
Want lighter, airier crust? Use poolish. Want chewier, sturdier crust? Use biga.
Baker\'s math: biga ratios
The formula
Biga flour = total flour x biga %
Biga water = biga flour x 0.5 (50% hydration)
Biga yeast = biga flour x 0.1%
Main dough flour = total flour - biga flour
Main dough water = total water - biga water
Example: 4 NY-style pizzas with 30% biga
| Ingredient | Biga | Main dough | Total |
|---|---|---|---|
| Flour | 300g | 700g | 1000g |
| Water | 150g | 480g | 630g (63%) |
| Yeast | 0.3g | 2.7g | 3g |
| Salt | - | 25g | 25g |
| Olive oil | - | 30g (3%) | 30g |
Step by step
Day before: mix the biga (5 min)
Combine biga flour, water, and yeast. Mix until it forms a rough, shaggy ball. It will be stiff and dry, that is correct. Cover tightly.
Let it ferment (12-24 hours)
Leave at cool room temperature (18-22C). After 12-24 hours it should have roughly doubled, with a slightly cracked surface and pleasant yeasty aroma.
Tear and combine (10 min)
Tear the biga into small pieces and add to your remaining flour and water. Let it soak for 10 minutes, then add salt and begin kneading.
Knead (10-12 min)
Knead until smooth. Biga doughs feel tighter initially but smooth out with patience. The windowpane test works well here.
Bulk ferment, shape, and bake
Continue with your normal pizza workflow. The biga has already built a strong flavour foundation.
Important: Tear biga into small pieces before adding to the main dough. Do not try to mix it in as one large lump.
Timing guide
| Room temp | Yeast | Ferment time |
|---|---|---|
| 16-18C | 0.1% of biga flour | 18-24 hours |
| 18-22C | 0.1% of biga flour | 12-16 hours |
| 22-26C | 0.05% of biga flour | 8-12 hours |
Signs your biga is ready
Roughly doubled in size. Surface slightly cracked or domed. Pleasant yeasty, slightly sweet smell. When torn, interior shows webby, stringy texture. If it smells strongly of alcohol or has collapsed, it is over-fermented but still usable.
FAQ
Can I use biga for Neapolitan pizza?
You can, but poolish is generally a better match. The lighter crumb from poolish suits the fast, high-heat bake. Biga shines with NY-style, Detroit, and pan pizzas.
Can I refrigerate the biga?
Yes. After 6-8 hours at room temp, move to the fridge for up to 48 hours. Bring back to room temperature 1-2 hours before using.
Why is my biga not rising?
Most likely cold water or cool room. Use slightly warm water (28-30C) or increase yeast slightly if your kitchen is below 18C.
Ready to try biga?
Our calculator handles the math. Toggle Biga under Pre-ferment and get exact amounts with a timeline.
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