Doughbase
Gozney

100% Biga

Every gram of flour goes into the biga the day before, for a light, airy, flavorful crust.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"16"
Number of pizzas
6
110
Thickness
Yeast
Wet hands

Dampen your hands slightly when dividing and balling. This dough can be tacky.

Dough ball
284
grams each
Total flour
1000
grams
Total water
660
grams
Hydration
66
percent

Make the biga first

Mix these, then cover loosely and rest 16–18 hours somewhere cool (61–64°F). Use 1460g in the dough.

Flour
1000g
Water
450g
Yeast (fresh)
10.0g

Mix by hand just until no dry flour is left. It should look dry and lumpy, not like a dough.

100% BigaBiga 16–18 hrs, then 1–2 hrs6 pizzas · 12" · regular
IngredientAmountBaker's %
Water
Cold
210g21%
Biga
45% hydration
1460g146%
Salt
25g2.5%
Malt
10g1%

Instructions

  1. 01The day before: mix the biga to a dry, lumpy consistency and rest 16–18 hours
  2. 02Mix the biga, malt, and about ¾ of the water on slow for 5 min
  3. 03Add the salt and mix on fast 4–5 min, adding the rest of the water gradually
  4. 04Aim for a final dough temperature of 73–75°F
  5. 05Fold the dough a few times, rest 20 min, then divide into balls
  6. 06Rest 1–2 hours at room temp, or 1 hour then refrigerate until needed
  7. 07Bake in a pizza oven at 750–930°F

Recipe from Gozney.

How this was adapted

  • The yeast type isn't given. It's shown as fresh yeast, the usual 1% for a biga; switch the yeast type to convert.
  • Uses the whole batch, so balls are about 284g; Gozney portions 280g.

See the original at Gozney.

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