Every perfect pizza begins long before it meets the flame. Behind the blistered crust and open crumb lies a quiet process โ time, temperature and a living dough that slowly comes to life.
The biga method is one of Italyโs most respected dough techniques. Used by master pizzaiolos for generations, it relies on a slow pre-ferment that builds strength, flavour and lightness. Over seventy two hours, this dough develops the complexity and texture that define true artisan pizza.
What is a Biga?
A biga is a firm, pre-fermented mix of flour, water and yeast. Itโs drier than a poolish or sourdough starter and ferments slowly to develop strength and depth of flavour. When incorporated into the final dough, it creates the balance of chew and crispness that makes Italian pizza irresistible.
This recipe is known as 100% biga, because all the flour is used in the pre-ferment.
Choosing the Right Flour
The quality of flour is essential to this recipe. A true Neapolitan-style dough needs Italian 00 flour with a high protein level to develop elasticity and structure through long fermentation.
We recommend using Le 5 Stagioni Pizza Napoletana 00 Flour โ finely milled, beautifully balanced and perfectly suited to high temperature pizza ovens.
Ingredients
For the Biga
1kg Le 5 Stagioni Pizza Napoletana 00 Flour (100%)
450g water (45%)
10g yeast (1%)
For the Final Dough
210g cold water (21%) โ including the biga water gives total hydration of 66%
25g fine sea salt (2.5%)
10g malt (1%)
Day 1 โ Make the Biga
Using a large bowl or plastic container, mix the flour, water and yeast by hand. The mixture should form a dry, lumpy texture, not a smooth dough โ just ensure thereโs no dry flour remaining.
Cover the container loosely with cling film and make a small hole to let it breathe, or cover with a lid leaving a small gap. Leave to ferment at 16 to 18 degrees Celsius for 16 to 18 hours.
By the next day, the biga should have a sweet, nutty aroma and a network of small bubbles across the surface โ a sign itโs ready.
Day 2 โ Make the Dough
Transfer all of the fermented biga into a dough mixer. Add the malt and 150g of the cold water, and mix on slow speed for 5 minutes to begin breaking down the biga.
Add the salt, then increase to a faster speed and mix for another 4 to 5 minutes, slowly adding the remaining 60g of water in small additions.
Throughout this process, use your ETI Infrared Thermometer to check the dough temperature โ the ideal target is 23 to 24 degrees Celsius. Accurate temperature control ensures proper gluten development and consistency between batches.
Once the dough reaches temperature, give it a few gentle folds by hand to strengthen it, then rest for 20 minutes.
Divide into six dough balls of around 280g each. If sticky, wet your hands lightly rather than adding flour. Place each ball in an individual container (or on a covered tray) and refrigerate for 24 hours.
Day 3 โ Final Proof and Baking
Remove the dough balls from the fridge 5 to 6 hours before baking, depending on the ambient temperature.
Allow them to come to room temperature for the final proof. The dough is ready when it feels soft, elastic and full of air โ it should stretch easily without tearing.
Preheat your Alfa Forni Pizza Oven to around 420 degrees Celsius. Dust the work surface with fine semolina and gently stretch the dough from the centre outwards, keeping the cornicione full and airy.
Add your chosen toppings โ perhaps a simple Margherita with San Marzano tomatoes, mozzarella and basil.
Slide the pizza onto the hot stone using your Alfa Peel Set. The lightweight peels make it easy to turn and lift the pizza for even cooking, just like a professional pizzaiolo.
Bake for 60 to 90 seconds, turning once or twice for perfect colour. The result is a light, crisp base with a soft, open interior and the unmistakable flavour of long fermentation.
This dough takes three days, but the results speak for themselves. A delicate aroma, airy texture and golden blistered crust โ the hallmarks of real Italian pizza.
Itโs not just a recipe; itโs a ritual of patience, craft and transformation.
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The Art of Pizza – The 72 Hour Biga Dough
๐ The Art of Pizza The 72 Hour Biga Dough
The patience of great pizza
Every perfect pizza begins long before it meets the flame. Behind the blistered crust and open crumb lies a quiet process โ time, temperature and a living dough that slowly comes to life.
The biga method is one of Italyโs most respected dough techniques. Used by master pizzaiolos for generations, it relies on a slow pre-ferment that builds strength, flavour and lightness. Over seventy two hours, this dough develops the complexity and texture that define true artisan pizza.
What is a Biga?
A biga is a firm, pre-fermented mix of flour, water and yeast. Itโs drier than a poolish or sourdough starter and ferments slowly to develop strength and depth of flavour. When incorporated into the final dough, it creates the balance of chew and crispness that makes Italian pizza irresistible.
This recipe is known as 100% biga, because all the flour is used in the pre-ferment.
Choosing the Right Flour
The quality of flour is essential to this recipe. A true Neapolitan-style dough needs Italian 00 flour with a high protein level to develop elasticity and structure through long fermentation.
We recommend using Le 5 Stagioni Pizza Napoletana 00 Flour โ finely milled, beautifully balanced and perfectly suited to high temperature pizza ovens.
Ingredients
For the Biga
For the Final Dough
Day 1 โ Make the Biga
Using a large bowl or plastic container, mix the flour, water and yeast by hand. The mixture should form a dry, lumpy texture, not a smooth dough โ just ensure thereโs no dry flour remaining.
Cover the container loosely with cling film and make a small hole to let it breathe, or cover with a lid leaving a small gap. Leave to ferment at 16 to 18 degrees Celsius for 16 to 18 hours.
By the next day, the biga should have a sweet, nutty aroma and a network of small bubbles across the surface โ a sign itโs ready.
Day 2 โ Make the Dough
Transfer all of the fermented biga into a dough mixer. Add the malt and 150g of the cold water, and mix on slow speed for 5 minutes to begin breaking down the biga.
Add the salt, then increase to a faster speed and mix for another 4 to 5 minutes, slowly adding the remaining 60g of water in small additions.
Throughout this process, use your ETI Infrared Thermometer to check the dough temperature โ the ideal target is 23 to 24 degrees Celsius. Accurate temperature control ensures proper gluten development and consistency between batches.
Once the dough reaches temperature, give it a few gentle folds by hand to strengthen it, then rest for 20 minutes.
Divide into six dough balls of around 280g each. If sticky, wet your hands lightly rather than adding flour. Place each ball in an individual container (or on a covered tray) and refrigerate for 24 hours.
Day 3 โ Final Proof and Baking
Remove the dough balls from the fridge 5 to 6 hours before baking, depending on the ambient temperature.
Allow them to come to room temperature for the final proof. The dough is ready when it feels soft, elastic and full of air โ it should stretch easily without tearing.
Preheat your Alfa Forni Pizza Oven to around 420 degrees Celsius. Dust the work surface with fine semolina and gently stretch the dough from the centre outwards, keeping the cornicione full and airy.
Add your chosen toppings โ perhaps a simple Margherita with San Marzano tomatoes, mozzarella and basil.
Slide the pizza onto the hot stone using your Alfa Peel Set. The lightweight peels make it easy to turn and lift the pizza for even cooking, just like a professional pizzaiolo.
Bake for 60 to 90 seconds, turning once or twice for perfect colour. The result is a light, crisp base with a soft, open interior and the unmistakable flavour of long fermentation.
Finish with a drizzle of EatAlfresco Extra Virgin Olive Oil and serve immediately.
The Reward of Time
This dough takes three days, but the results speak for themselves. A delicate aroma, airy texture and golden blistered crust โ the hallmarks of real Italian pizza.
Itโs not just a recipe; itโs a ritual of patience, craft and transformation.
Make it with EatAlfresco
Bring the taste of Italy to your home with:
๐ฅ The Alfa Forni 3 Pizze Hybrid Oven
๐ฅ The Alfa Peel Set
๐ฅ The ETI Infrared Thermometer
๐ฅ The EatAlfresco Extra Virgin Olive Oil Collection
๐ฅ The Le 5 Stagioni Pizza Napoletana 00 Flour (available from leading Italian food suppliers)
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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