Handmade 100% Biga - Pizza Recipe
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 b
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Cooking tools:
- Kitchen scale
- Baking sheet
- Proofing container
- Plastic wrap
Ingredients
- 120 g Bread flour
- 360 g Tipo 00 flour
- 249 g Water (for biga)
- 120 g Water (final mix)
- 13.4 g Salt
- 1 1/2 g Active dry yeast
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