100% Biga Bake Test - Verifying Yeast Calibration

Name: 100% Biga Bake Test - Verifying Yeast Calibration
Prep time: 5 h
Yield: 3 × 369g dough balls
Ingredients: 645g Bread flour; 439g water; 16g salt; 6g oil; Biga (100% of flour)

Baked May 3, 2026 By Kevin at PizzaLogic

Round, home oven Style Recipe Summary 3 × 369g dough balls

Dough

Hydration 68%

Salt 2.5%

Oil/Fat 1%

Flour Bread

Yeast Type IDY

Preferment

Type

Biga

% Flour

100%

Time

14h

Fermentation

Room Temp

70°F

Cold Ferment

39°F

Warm Up

72°F

Total

Bake

Bake setup Home oven, pizza stone

Mixer Stand

Try these settings in the calculator →

Bake testing the new 100% biga setting that's coming in the next PizzaLogic release. Today the calculator caps biga at 50% of total flour. The next version raises that cap to 100% with share-scaled yeast, so an all-biga (biga all'italiana) workflow is on the table. This bake was to verify the recommended yeast calibration at the top end of the new range.

The verdict: it worked. Great rise, crisp crust, perfect chew, complex dough flavor.

Three pizzas off the bake:

Bacon and feta
Pepperoni and cream cheese (hot honey optional)
Italian sausage with arugula and ranch drizzle

The new setting ships with v1.1. In the meantime you can pull up the current biga preset and play with it.

Crumb shot of the bacon and feta slice. The 100% biga delivered a tight-but-open crumb.

Bacon and feta pizza in front and pepperoni and cream cheese pizza behind, both fresh out of the oven and sliced into wedges — Bacon and feta in front, pepperoni and cream cheese in back.

Pepperoni and cream cheese pizza slice with hot honey drizzle on a patterned dinner plate — Pepperoni and cream cheese with a hot honey drizzle. The cream cheese pockets pair surprisingly well with the heat.

Italian sausage pizza fresh out of the oven on a dark pizza pan, charred top and sliced into wedges — Italian sausage pizza out of the oven, before the arugula went on top.

Italian sausage pizza slice topped with fresh arugula and a ranch drizzle on a patterned dinner plate — Italian sausage with arugula and ranch drizzle. The peppery arugula plus the ranch finish balances the rich sausage.