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Ramin's 48-hour 100% Biga Recipe

Planned Date to Eat

Time

Portions balls

Portion Size g

Hydration %

Salt %

Final Result:

Total Dough Weight (g)

Total Flour Weight (g)

Total Water (g)

Total Salt (g)

Step 1 - Make the biga pre-ferment:

Flour (g)

Water (g)

Instant Yeast (g)

Shake/mix thoroughly in airtight container.
Refrigerate for 16-24 hrs (until the time below, depending on when you started)

Step 2 - Final Mix:

Dissolve salt in water
Add remaining yeast and slowly add water+salt solution to the fermented biga, and continue to the final steps

Yeast (g)

Water (g)

Salt (g)

Step 3 - Final Proof

Mix all together in mixer
Knead dough and form into ball.
Split by portion weight and form into balls
Cover and place in fridge another 24 hours.

Dough should be smooth on the surface, bounce back when poked, and pass the windowpane test.

Step 4 - Prepare and bake

Take out of fridge
Form pizza bases and bake!

Made in good faith by Ramin Hossaini Version 2.0.250719