Poolish/Biga Pizza Dough

Pre-fermented doughs use a portion of flour and water that ferments separately before being incorporated into the final dough. This extra step — taking 12-16 hours — develops rich, complex flavors that straight doughs can't achieve. Poolish (liquid, 100% hydration) produces an open crumb with mild tang. Biga (stiff, 50-60% hydration) creates deeper wheaty flavors with a tighter structure.

The Art of Pre-Fermentation

Pre-ferments have been used in bread baking for centuries. Poolish (named for Polish bakers who popularized it in France) became a staple of French bread-making. Biga is the Italian counterpart, used in ciabatta and many traditional Italian breads. Both techniques were adopted by artisan pizza makers seeking more flavor complexity than straight dough methods could provide. Today, many award-winning pizzerias use some form of pre-ferment.

How Pre-Ferments Improve Dough

During the 12-16 hour pre-ferment, yeast produces CO2, alcohol, and organic acids that contribute to flavor. Enzymes (amylase, protease) break down starches and proteins, improving dough extensibility and browning. The acids also strengthen the gluten network. By pre-fermenting 20-40% of the total flour, you get these benefits without over-fermenting the final dough. Poolish's high hydration promotes more enzymatic activity, while biga's lower hydration concentrates flavors differently.

How to Make Pre-Fermented Pizza Dough

1. Day 1 — Make the pre-ferment: Mix 25% of total flour with equal water (for poolish) or 50-60% water (for biga), plus a tiny amount of yeast (0.1%).
2. Cover and ferment at room temperature (65-75°F) for 12-16 hours. Poolish is ready when bubbly and slightly domed. Biga should be doubled and have a pleasant yeasty smell.
3. Day 2 — Mix final dough: Combine the pre-ferment with remaining flour, water, and salt. Add remaining yeast.
4. Knead for 10-15 minutes until smooth. The pre-ferment makes the dough more extensible.
5. Bulk ferment for 2-3 hours at room temperature until doubled.
6. Divide into balls (260g for 12" pizzas). Shape with surface tension.
7. Proof balls for 2-4 hours at room temperature before stretching.
8. Bake at 260-300°C (500-575°F) for 5-8 minutes. Pre-fermented doughs brown faster due to enzymatic activity.

Common Mistakes to Avoid

• ✗ Over-fermenting the pre-ferment — if it collapses or smells like alcohol, it's gone too far. It should be bubbly and domed.
• ✗ Using too much yeast in the pre-ferment — you need very little (0.1%). Too much and it will over-ferment.
• ✗ Not adjusting hydration — the water in the pre-ferment counts toward total hydration. Calculate accordingly.
• ✗ Skipping the pre-ferment rest — if it's not bubbly and active, the final dough won't benefit.
• ✗ Rushing the final proof — pre-fermented dough still needs 2-4 hours after balling.