STEP #1 - HOW TO MAKE BIGA DOUGH - Gozney Dome

For more info about my Gozney Dome Pizza oven
us.gozney.com/HARPLANDPRODUCTIONS

My version / BIGA Dough Recipe for Neapolitan Pizza
(This process takes a total of 53 Hours, 48 for Step #1 the Biga Starter to ferment, then Step#2 takes 5 more Hours) so if you making pizza Friday night at 5:00pm start step #1 the Wed. before at 12:00pm / Noon - If you are planning on cooking less pizza you can freeze the dough balls (stay tuned for a video on that also)

48 Hour - 70% Hydration / Makes 8 - 280 gram Neapolitan Pizzas

Step 1 = Making the Biga Starter

Ingredients: (30% of total final Dough)

200g - Water (room temp or slightly warm)
400g - Type OO Flour (Bread Flour will also work but i have found it doesn’t clump up as nicely)
5g - Instant Dry Yeast (If using fresh yeast, double the amount - And in warmer summer months you might want to reduce your yeast by 1/2g)

Instructions: Making the BIGA

1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)


Here are the products i used in this video

Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
https://amzn.to/3rv3X3P

2 Bags of Anna Type 00 Flour
https://amzn.to/3B4yubD

Bellarise Instant Dry Yeast
https://amzn.to/3Lhaire

Amazon Kitchen Scale (the one i have is old and no longer available)
https://amzn.to/3ovE1D4

Video Equipment

Apple iPhone 13 Pro
https://amzn.to/3GvO7u1

Apple MacBook Pro 13” with M1 Pro Chip
https://amzn.to/3oviiLz