Two biga timelines — overnight or 3-day. 100% of the flour ferments in the biga. Only water, salt, and oil added at the final mix. All quantities and costs scale to your pizza count.
2
265–270g per ball · 12-inch pizza
Active dry yeast (from freezer): Always bloom first — dissolve in a small splash of the biga water (38–42°C) with a pinch of sugar, wait 5–10 min until foamy. Add to the remaining biga water before mixing. No need to thaw before using.
How 100% biga works: All the flour goes into the biga on Day 1 at just 44% hydration — a stiff, shaggy dough, not smooth. It ferments slowly overnight, developing flavour and gluten structure. At the final mix you add the remaining water (bringing hydration up to 65%), salt, and oil — no extra flour. The biga does all the heavy lifting.
Overnight Biga
Mix tonight · Cook tomorrow ⚖️ 265–270g per ball
Biga — mix tonight
Caputo 00 flour All flour goes in now — none held back
320g
Water — room temp 44% hydration — biga is stiff, not smooth
140ml
Active dry yeast Bloom in small splash of the water first
0.6g
Final mix — next morning
Water — room temp Brings total hydration to 65% — add gradually
68ml
Fine sea salt Dissolve in the water before adding
9g
Olive oil Added last, after dough comes together
6ml
Method
Tonight: Bloom yeast in a small splash of warm water. Mix into remaining biga water. Add to flour and mix until no dry flour remains — rough and shaggy is correct, don't knead. Cover tightly, room temp 12–16 hours.
Morning: Biga will be bubbly and smell slightly sour. Dissolve salt in the 34ml remaining water.
Tear biga into chunks into your stand mixer bowl. Pour in the salted water. Dough hook, low speed 4–5 min until absorbed — it'll be lumpy at first, keep going.
Add oil. Increase to medium speed 4–5 min until smooth and pulls away from the bowl.
Rest covered 20–30 min, then ball up.
Fridge 3–5 hours, then pull out 2 hours before cooking.
Pros
Mix tonight, cook tomorrow evening
Better flavour and crumb than cold ferment
Better stretch — less tearing
Cons
Two-stage process
Less depth than 3-day version
3-Day Biga
Mix Day 1 · Cook Day 3 ⚖️ 265–270g per ball
Biga — Day 1 evening
Caputo 00 flour All flour goes in now — none held back
320g
Water — room temp 44% hydration — biga is stiff, not smooth
140ml
Active dry yeast Bloom in small splash of the water first
0.4g
Final mix — Day 2 morning
Water — cold Use cold water — keeps final dough temp low
68ml
Fine sea salt Dissolve in the water before adding
9g
Olive oil Added last, after dough comes together
6ml
Method
Day 1 evening: Bloom yeast. Mix into remaining biga water, add to flour, mix until no dry flour. Cover tightly, room temp 16–18 hours.
Day 2 morning: Dissolve salt in cold water. Tear biga into chunks into stand mixer bowl. Pour in salted water. Dough hook, low speed 4–5 min.
Biga tip — the stiff texture is correct: Your biga will look rough and dry after mixing — not smooth like a normal dough. That's right. Don't add more water and don't knead it. After 12–18 hours it'll have puffed up, developed a tangy smell, and be sticky and stringy. That's when you know it's ready to incorporate.