Handmade 100% Biga
High-hydration, long-ferment biga dough made entirely by hand
77% hydration
A high-hydration, hand-mixed biga dough recipe that uses both bread flour and Tipo 00 flour. This method includes a long room-temperature pre-ferment followed by a cold proof for maximum flavor and an airy crust.
This authentic pizza recipe uses tipo 00 and bread flour flour with 77% hydration for perfect texture. Created by expert pizzaiolo Julian Sisofo.
Ingredients
120 g
Water (final mix)
13.44 g
Salt
Recipe Parameters
Hydration
77%
Salt
2.8%
Yeast
0.31%
ADY
Flour Type
Tipo 00 and Bread flour
Ball Weight
270g
Servings
3 pizzas
Recipe Tags
Categories
neapolitan
biga
high-hydration
cold-ferment
italian
advanced
maestro
Created by
JU
Julian Sisofo
Philadelphia, USA
Chef with a deep passion for Italian culture and cuisine, born and raised in Philadelphia in an Italian American family. Currently traveling the world as a chef while working on a cookbook that brings together a variety of global flavors.
Specialties
neapolitan