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.

––––––––––––––––––––––––––––––––––––––––––––

🔗 LINKS
Pizzello Pizza Oven Affiliate Link - https://www.pizzello.com?sca_ref=2945107.oiNeTBjcYK
Donation link - https://ko-fi.com/kitchenandcraft
Instagram -   / kitchencraftfood  
Website - https://kitchen-and-craft.com
Pizzello's Website - https://pizzello.com

––––––––––––––––––––––––––––––––––––––––––––

❤️ I THINK YOU'LL LOVE THESE VIDEOS
Best Method for Overnight Pizza Dough -    • THE BEST METHOD FOR OVERNIGHT PIZZA D...  
Amazing Overnight Sourdough Pizza -    • AMAZING OVERNIGHT SOURDOUGH PIZZA | O...  

––––––––––––––––––––––––––––––––––––––––––––

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.

––––––––––––––––––––––––––––––––––––––––––––

🔪 MY KITCHEN EQUIPMENT (Affiliate Links)
Pizzello Forte Pizza Oven - https://www.pizzello.com?sca_ref=2945107.oiNeTBjcYK
Solo Stove Pi Pizza Oven - solostove.pxf.io/kitchencraftpi
Ooni Karu 16 Pizza Oven - https://amzn.to/3FacwXd
12" Pizza Peel - https://amzn.to/3Y4zoir
16" Pizza Peel - https://amzn.to/41s40xd
Ooni 14" Perforated Pizza Peel - https://amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - https://amzn.to/3VGY6Fe
Ooni Turning Peel - https://amzn.to/3BGj0fR
KitchenAid 8 Qt. Stand Mixer - https://amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - https://amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - https://amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - https://amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - https://amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - https://amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - https://amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - https://amzn.to/3fXBL1e
Metal Dough Scraper - https://amzn.to/2I1hlFd

––––––––––––––––––––––––––––––––––––––––––––

#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.