No Nonsense Double Fermented 100% Italian Biga pizza dough! 

I cant wait to try this. Finally a straight forward video. No screaming, no selling, no silly phrases or overly used words. Looks great! Lovely backdrop too. I just noticed someone had said the same haha. RU-vidrs don’t realize how annoying certain things are when we just want to see and hear what is done. Thank you!

I MUST SAY As a Neapolitan Pizza Ovens manufacturer since 2005 I tried SO MANY recipes from so many RU-vidrs that keep promising but hiding information and selling air. THIS RECIPE IS ONE OF THE BEST!!!

Over the past 8 months I’ve made 6-10 pizzas per week and experimented with many techniques and variations. This is the winner. 00 flour is a 5% improvement IMO, but even with all purpose flour this recipe is 300% better than any pizza dough I was making before 2023. Thank you! You have made a positive impact on the many neighbours, friends and family I’ve forced to eat pizza to facilitate my experimentation 😂

First off, I tried every recipe on RU-vid and this is the best. Poolish, biga, room temp, cold ferment, mixing them up etc. Not only that it's puffy and crispy like nothing else. My priorityis flavor and this dough is top notch. Somehow I needed to use lower hydration to get the same consistency of Biga and final dough but that's fine. It's the most perfect dough. THANK YOU FOR SHARING.

They came out GORGEOUS. Thank you for the straight forward, wonderful videos without the screaming and histrionics, it is appreciated!!

I've been making pizza nearly every weekend for about 10 years. I've been struggling to incorporate the remaining water into the biga after the first ferment. After watching the video I realized that I needed to give it more time in the mixer and add the water slowly....thank you! I've been wanting to get the added flavor of fully fermented flour and this video made the difference

THE BEST EXPLANATION OF MAKING PIZZA IN THE WORLD, GOD BLESS YOU

I first tried this recipe more than a year ago and I was amazed how good the pizza was. Since then I have went for poolish as it felt easier to do but now my thoughts always stayed with your recipe so this week, after 1 year, I will be baking your recipe ❤ It’s just that I believe the taste is better with your biga🎉

Wonderful! And, what an amazing backdrop! Truly blessed! 🙏🏻

This makes me happy. Making this rn. Thank you for sharing.

Great video, thanks for sharing!! Best Neapolitan pizza dough video I've seen so far!!

That looks amazing. I should try this at home pretty soon. Thank you for sharing a wonderful recipe. 😊

This recipe is probably not for beginners, It is wet, sticky and harder to manage than lower hydration recipes. That being said if you give the dough a few rest periods of 20 minutes it makes it much more manageable. Pizzas were pretty easy to stretch if you are gentle, and the crust cooks up just like the video. Crunchy, soft and a bit more chew than a poolish dough. Thank you, I will continue to use this recipe!

I've had an Ooni pizza oven for about 2 years now. My pizzas usually look and taste good but I could never achieve the puffy, light and airy crust I was aiming for. I tried this recipe at the weekend and they were the best pizzas I've yet to produce! The only problem I had was handling/managing the dough after incorporating the water on day 2, but it worked out in the end and I think I can get used to it. This is probably the first time a RU-vid pizza dough recipe has actually turned out the way it's supposed to, for me at least. Thanks for posting this!

Chef, My Entire Family is “Hooked” on your Biga Dough!! Thank you So Much for Sharing Your Knowledge and “Solid Prep Method.” What a Joy it is to be able to “Create” and “Share” 😊something So Incredibly Delicious. Hope you have a Wonderful Holiday. Looking Forward to your next “Masterpiece.”

You are absolutely amazing 🤩 and you explain everything so well 👍👍👍

Thanks again for sharing your knowledge and passion for this dough. I have none left for Super Bowl today but am making another batch for mid-week. I may leave off any meats to enjoy the pure taste of sauce and dough, maybe just cheeses and basil. You do a great job on your presentations!!!

I liked this recipe and will try it! I hadn’t seen that particular high temp flour as well, thanks for that. I am very new to home pizza making and owe all my progress to the many channels on YT. IMHO, no need to mention there are other pizza channels that are “gimmicky” or “BS” I think I know who you’re talking about. I think all are monetized so everyone is a sales person at that point. My point is it’s distracting from what you’re inviting people to watch. Plenty of room for all pizza Maestros on the platform. As I said, I’m very new to this and appreciate all of you. Keep up the great work!

I don't normally leave long comments but as I've been on/off trying to create a superb pizza for over a decade here goes: I made this and it taught me a few things! Firstly it turned out AMAZING which, although the process went exactly as your video at every step, I was very suprised as I thought it was going to go awfully wrong somewhere. 1. I didn't think the dough was ever going to come together in my mixer. Just thought it wasn't going to happen as it was so very thin but found, after 20+ minutes, that if I increased the speed a bit it would come together in a ball and I could then back it off and then I just gave it a test every 2 mins. Just like your dough it was stretchy and strong like chewing gum. That's a first - I've always been terrified of over kneading! 2. Due to inexperience working with high hydration dough I semi-struggled with the stretch and slaps but, because of your excellent video and reassurance within, I had faith - whereas before I've given up on high hydration dough's like this as an impossible to handle job, not realising it was actually all going according to plan! Another first! 3. On shaping the balls I think for myself I will try using water instead of oil becuase on my first launch (ooni Koda 16) it resulted in a bit of a fire on the stone as I think the oil combusted. I shaped the balls as you did by mainly pushing it out on the work surface(and it was so soft) but suprisingly, unlike other efforts, it could be handled and moved without tearing - brilliant! Yep, another first for me! 4. Next time I will use fine semolina to shape and launch as I found I could taste the raw flour. No doubt I used too much. This is the first time I've made a pizza that looks like the videos I've seen over the years - huge cornicione that's crunchy on the outside and like a pillow on the inside, like there's nothing there. These are notes to show you appreciation on a great video and also for my forgetful future self or maybe it might help someone else that reads them. Thanks Alek's, hope all is well - your other vids are great too!

Can't wait to try, looks so good Aleks!

I have watched a ton of pizza videos and this one is the best. You take the time to explain every single detail where the other guys just want followers and they rush thru it. Love the back drop btw. Alaska?

That crust is just heavenly

Love it!!! That’s mostly the same recipe I use, except I put biga in fridge for 4-5 days and add 10gr diastatic malt to biga, then another 10 when closing dough for bulk ferment. Great video!!!

LOOKS REALLY GOOD!!!

Parabéns pelo processo diferenciado dos que já vi. Nota dez 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻

This is without a doubt; “The Very Best Pizza Dough!” Sooooo Worth the Time and Effort!! Amazing!! I do not have the 500 Dollar Pizza Oven, but it did not matter! I Browned the Bottom in a Cast Iron Skillet on the Stove Top, then Browned the top of Crust in the Broiler. I then added Sauce and Toppings and Simply Finished it under Broiler whilst carefully Watching. It was Beautiful!! Many Thanks to You Sir.

Yummmm, I can’t wait to try this next pizza night😋

Thanks for the video - gave me the confidence to try a pretty high hydration dough. Took about 25-30 minutes of mixing on low-medium to get the dough to the point where it was smooth and starting to pull away from the bowl, which was a satisfying confirmation that things were going as planned. It was a tricky dough to work with, but flavor/texture was excellent and I had no problem making 4 pizzas and getting them into the oven. I like your method for the biga and will continue to use it with a slightly lower hydration (maybe 68-70%) just to make it a little easier to handle.

Love your passionata!

Aleks, I love your videos, your explanations, and your attitude. Not cocky at all, I would say confident. Your education and experience backs that up in my opinion. Months ago I destroyed my 30 year old KA mixer with a biga recipe using a similar recipe. I replaced it with a tilt-head unit and also bought a Famag IM-5 spiral mixer. My question to you is if I can use my spiral mixer for this recipe? The flour capacity range is 0.3 to 2 kg on the model I have. Any input would be most appreciated! Cheers! Matt C.

That pizza looks amazing especially the crust

Yes! This is the one. I tried once and have forgotten about poolish already.

Loved how straight forward the video is. Watched it, rewound it, watched it again multiple times. Tried the recipe twice with mediocre results. Flavor is awesome! Not getting the rise on the second fermentation. Balls up ok and plenty of surface tension but in the proofing box it slowly turns into pancake. Checked the yeast and it's fine. Sure wish I new what I was doing wrong.

Okay, I don't really post any comments online, like... ever, but I just had to thank you for this recipe. We tried it (had the pizza a couple of hours ago) and it worked out perfectly. Caputo "Pizzeria" di grano tenero tipo 00 12.75% protein, caputo ADY, ooni koda 16 at about 400-420 degrees C... did everything exactly as in your blog/video - I just left the second (bulk) ferment for 15ish hours since I couldn't make it sooner then that. We've frozen the other two dough balls, we'll see how that works out once defrosted, but be it as it may, this is a great recipe and by far the best result I've had from number of different YT videos. Again, thanks man! :)

Finally!! Someone willing to make a straight forward pizza dough recipe! No music and no sales pitch! Thank you! I’ll let you know how it turns out!

Thank you, for this great and helpful method, and i wanna ask too if we can use the biga dough to make panini or pita bred

I always fancy a pizza that has a crispy dough not to mention my flavours' choices of course! Thanks for sharing this kind of dough & with it...eating pizza would be more exciting...it's your new follower watching from the other side of the globe 🌎 😀 & here to support always ❤

nice job, it looks great.

Great Video thank you. Is the second overnight in the fridge a must? I guess a shorted time would be ok? Thoughts?

Hi, Goodjob for All the Process

Outstanding video

always leaning and did learn a few new things in you video! I've notice people in a few videos using shears to cut the pizza. What is the advantage of the shears over wheel cutters or the curved knife cutter?

Superb results in this Neapolitan style.

thankyou for real recipe

Just made this dough. Anxious to see how it comes out. I’ve been having an issue with the dough not connecting with the dough hook. I noticed you have an enamel coated dough hook on your kitchen aid. Mine is the metal hook be hay came with my ka but not stainless. Do you think an enamel coated hook would pick up the dough better? Had to stop so many times and get in there with my hands. Never got that beautiful texture like yours but now that it’s fermented overnight it’s s looking much better. Any pointers would be appreciated.

Thanks 😊 I'll try it

Really looking forward to giving this dough a try! For the dry yeast, do you use dry active or easy bake? Looking at the size of the grains it looks like dry active but thought I'd check. On a different topic, that location is absolutely stunning!

Made a excellent Ciabatta with half the dough and two excellent pizza with the rest. Bet it would also make a tasty baguette. (added a little of a acidic sourdough starter to biga and it gained some more depth of flavor)

Great video! Will try this in a few days. Only issue there are only 2 of us and I like to enough dough to freeze for the future. Does biga freeze well? I assume you'd do it after the last overnight rise, correct?

Excellent video, keen to give it ago. I have tried other Biga recipes in the past, whilst successful, destroyed the gear on my kitchenaid (the next model down from yours - easy enough to replace the gear). I love the idea of the additional yeast and extra 24 hours. I will report back :).

Love your true words on the introduction.

I've just tryed your recipe and it's fabulous ! Awesome video Small questions: You tell us to rehydrated our yeast. But how many time does it require ? And another one : 13h10 It look obvious but you didn't let your dough at the fridge right ? How many time should we wait between the first big daugh ball and make the small balls ? Thank you

Nice! I like putting the salami after cooking it, and just slightly heating it up afterwards. Just my personal preference, but it gets way less dry.

Hi Aleks. I just found your channel and I'm so excited to try your recipes. I do not have a pizza oven and I'm wondering if this will work out in a regular oven or on the bbq? Thanks for these beautiful recipes ❤ (Fran)

If I use active dry yeast, do I use the same amounts as in your recipe?

Holy mother of god that looks next level

That was great

Can you use bread flow instead of 00 ? if so would the amount of water stay the same ? thanks you in advance

I have used many different pizza dough recipes over the years and this is by far my favorite. It’s the only recipe I’ll use for Neapolitan style pizza now. Note however, he appears to be in a much lower humidity environment than I am. Where I am it is roughly 80% humidity so I have to use 800 grams of flour in place of his 660 to achieve the same result both in terms of the hydration of the biga and the end result.

Hi. I am so happy to see your chanel. I want to ask you. What is the reason of holes in daugh?in general. Some daugh i dont want to make gap inside

Хороший рецепт и отличная подача материала!!!

Pizza looks fabulous! Subbed!👍

Awesome!very informative video,may I ask if all purpose flour can used too?

That's a really good one! One question, at the 2nd stage, can I introduce some more flour, water and salt + sourdough started instead of fresh or dry yeast?

Have you ever frozen these dough balls? at what stage do you think it'd be best or ok to freeze? Love your videos THANK YOU!

Very straight forward explanation. Thanks! I have a question: 00 flour is not available where I live, do you think the biga would still work with AP? I’ve done polish fairly successfully. Just wondering if you know, as it’s a lot of time and work to invest if it’s for nothing. TIA!

I have no luck with any sort of fermentation in my 37 F fridge. I might adapt your biga recipe for room temp fermentation, at least for the second refrigeration part.

Very informative video. Thank you. I do have a question. At what stage can we freeze the dough for later use. What are the required procedure to defrost the dough and use it at a later stage?

So glad I found your Chanel! Love the bigga! Going to try my hand at it this week. What brand torch did you use to light your oven? Tia

Thanks so much for the video, the pizza’s were fantastic. In reviewing other pizza recipes I noticed many others use way less yeast than you suggest. So, I tried your recipe again and added just 1g of yeast to the dough stage rather than 6g and the pizza’s turned out identical to the original recipe. I guess this will be easier for digestion in the gut. What are your thoughts on this?

Nice and superb

Most appreciated -with extending the dough prep does mold ever develop?

Very good

Is using a regular oven with a maximum temperature of 550°F an option? Thank you for the detailed description; I will remember your recommendation on the folding, as I was not doing it correctly. Additionally, I will mix the yeast with water first from now on.

Could you please tell me which of your doughs is best for different styles. I'm learning so much and appreciate your passion and teachings. Thank you Michael Canadian Pizza Lover

Loving your remarks regarding the "WOWOW LOOK at thiiiiis, oh my goooood" 😅😂

Great Video! Do they use Biga or Poolish in Italy? I’ve been making dough with Poolish but it’s time to try it with Biga.

One question. Do you mix the dough and bring up to 24-26 degrees Celsius before bulk ferment?

Hello,is it active dry yeast or instant yeast?

I have a Kitchen Aid mixer.. What speed should I be using when mixing the Biga with water/yeast and salt ?

Likeable personality. Very good video. Content is superb. One question, my dough didn't come out as elastic as yours, it breaks easily. I've trying kneeding for another 30min without luck. However, when I placed the dough on the counter, the stretch and fold gave it a bit more strength. Could that be because I used 00 flour with 9% protein?

Hi! happy to find this gem of a video! however, I was wondering if you explored the use of wheat germ oil and diastatic malt powder when discovering the Roberto Susta biga method? Many thanks!

I love that you are doing this. I hadn't seen that you can use even more yeast on the second ferment. One of the hardest goals is to get the bottom of the pizza correct. I wish you would show what the bottom crust looks like. It is as important as the Cornichon.

Can you give some tips for those without a stand mixer? Would breadmaker do similar job on the pizza setting with paddle?

What are your thoughts on using instant year instead? How would I change the technique and would I get the same results?

I’ve heard different opinions on this. Should the oven door be closed or open during cooking?

Thank you for the video and recipe. You state dry yeast, but did you use ADY or IDY. I use IDY, so I would have to lower the amount. Thanks!

I love your channel , second time I watch this one , now I* gotta try it ! It's a sign from the Madonne above ! lol

I can understand hydrating the yeast for the beer wort because of the surface tension of the liquid and the mixing action sending the Yeat to the side walls of the vat. I must admit I have never noticed any difference when making bread but I have never attempted to scientifically measure it in a thin tall container. I used to be a food scientist many years ago.

Just now found your channel and I cannot wait to try this recipe. Unfortunately, I just now put my Neapolitan pizza dough into the frig for a 2 day bulk ferment but, as soon as that is done, I'll be trying your 100% Biga dough recipe. I actually love the way my dough comes out, so full of flavor and crispy delicious but, yours is so intriguing and the process you use is absolutely gorgeous, it is in a class by itself. I was also wondering and if you don't mind me asking, what part of the world this is, Alaska, Canada, Finland, Iceland? It is crazy beautiful!

Chef. How warm is the water? In addition, have you ever used fresh yeast?

Can you freeze the dough for use later?

Great video. Amazing place you got there as well. This recipe is a 75-76% hydration dough right?

Thank you

what if i only have the regular oven at home? could i make that recipe ?? at 17:06 you say a few hours,,, how many hours is that??

I have a question on your pizza sauce, do crush the fennel or fiat put them in whole.Gordon’s

Thank you. What is the minimum percentage of water to make bigha dough?

Ok, I made this dough. The dough came out amazing but cooking was my issue. I am thinking my oven was to hot but please advise. oven a=was at 500 C . the moment the dough hit the stones it stuck to the bottom and that was it. What temp should I have my dome. as you can tell I am still learning. I did think my oven was suppose to be at 500 so I could cook in 90 seconds? Thank Tim

Will try this shortly 👍. Not much success with VI vids. 00 Neo flour is very hard to come by. Any suggested tweaks or anything to try if I use a super market bread flour. Mtl here

Aleks, I have looked at a bunch of posts and have yet to see the brand of flour you spoke of in the video video you have shared. Are you able to the brand of flour for the higher temperatures you mentioned? I use the Ooni Karu and have only used wood for fuel, you are the main person I follow and totally respect your suggestions... Also, do you have an opinion or suggestion on dough temperatures after the initial biga is prepared? I have few heroes in the pizza world, you rank the highest my friend!!! Any comment would help greatly, you have my total respect and admiration on any and all input.