PizzoodBiga for pizza: percentage, fermentation and final dough planning
Biga is a preferment to design, not a percentage to copy. Prefermented flour, water, yeast, temperature and maturation time affect the refresh and final dough.
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Biga percentage and final dough
Using more or less biga changes how much flour is already fermented and therefore how the final dough behaves. Choose it according to your target, timing and flour.
Temperature, maturation and refresh
Biga maturation should match temperature and yeast. During the refresh, water, salt and other ingredients complete the target final hydration.