So this is part 2 of the pre-fermented pizza recipe. Biga is a dry pre-fermentation while Poolish is very wet. Again kudo to Vito Iacopelli for the original posting, this is an easy to follow transcript and additional guidance.
Warning: this is not a beginners dough, its quite wet and takes practice to be able to “handle” such a dough
So what’s the difference between them? Visually Biga will be more “puffy”. Texture-wise I find poolish to be more “soft” while Biga is chewier. The taste from the dough made from Biga reminds me of sourdough, it has a rich flavor. Personally, I prefer the pizza made with Poolish simply because it’s more soft.
To get started you need to make the Biga 48 hours in advance
- 50g water room temperature
- 100g flour Tipo00
- 2.5g active dry yeast
- Mix with hands gently, the goal is not to form a ball, just make sure flour is mixed with the water and there are no flour clumps anymore. Put in an airtight container for 48 hr in the fridge
- 200g water room temperature
- 250g flour Tipo00
- 7.5g sea salt
- biga ( all you made above)
- Put water in the stand mixer
Put biga and break with your hands or mixer
makes the water milky
Add 50% of flour while mixing
Add the salt
Add remaining flour
Mix for ~10-15 mins
- Put on the countertop and flip over on itself a couple of times, you can do so by grabbing it in the middle on each side ( it should naturally flap over ) .
- When smooth, Make a big ball
Cover for 30 mins ( I re-used my kitchen bowl )
NOTE: The dough should be very sticky
Out of the bowl
- Reflip on itself, redo the huge ball, cover back for 10 mins
- It’s now time to make balls
- Make sure to preserve the top portion from the big ball when you cut it to make smaller balls. Put a bit of flour in an airtight container, drop balls put a little bit of flour on top of balls, cover, and do a final rise 2 hours at room temperature. If you have extra balls you won’t use, put them in an airtight container and throw them in the fridge, following day, let it rise a tad more than 60 minutes at room temperature.
- You can now stretch and bake !