PizzaLogic: Artisan Pizza Dough Calculator
Biga Pizza Dough Recipe
Italian biga pre-ferment pizza dough recipe. Enhanced flavor and texture using traditional stiff preferment method at 68% hydration.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Biga pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
Use Advanced for pre-ferments & granular settings
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Modern Neapolitan (Canotto)
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
Want more control?
Advanced mode lets you fine-tune fermentation time, temperature, and add pre-ferments like poolish or biga. Try Advanced Mode →
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Quick Presets
Dough Parameters
Dough Composition
Unavailable while a preferment is selected.
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% hyd
g
Recipe scales up so you can save this much aside for the next batch.
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Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
5
Climate & Altitude
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
7
Water Temperature (DDT)
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
Flour
700 grams
100%
Water
476 grams
Salt
17.5 grams
Yeast
1.2386968037023 grams
~1/4 teaspoon
Oil
7 grams
Day Before + Preparation
High Hydration Dough Tips: At 68% hydration, this dough will be wet and sticky. This is normal! Resist adding extra flour—use wet hands and work quickly. High hydration dough guide →
1
Make Biga: Mix 210g flour, 105g room temperature water (50% hydration), and 0.53g yeast. Knead briefly until combined. Cover and ferment at room temperature for 14 hours until doubled and domed.
2
Mix & Autolyse: Tear the biga into pieces and combine with remaining flour (490g) and water (371g) at 85°F (targeting 76°F final dough). Mix until no dry flour remains, then rest for 20 minutes.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with. Full autolyse guide →
3
Add Yeast, Salt & Oil: Add 0.71g remaining yeast and mix briefly to distribute. Add 18g salt and 7.0g oil. Mix by hand (3-4 minutes) until just combined.Adding yeast before salt gives it a chance to hydrate. Direct contact with undissolved salt can stress yeast cells.
Fermentation
4
Bulk Rise: Cover and let rise at room temperature for 2 hours. Perform 2-4 stretch-and-folds during the first 1-2 hours (every 30 min). Dough should increase ~50% in size.Stretch & fold: With wet hands, grab one side, stretch up, fold over. Rotate 90° and repeat 4 times. ▶️ Watch video tutorial
5
Divide Dough: Divide the dough into 4 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
6
Cold Ferment: Place dough balls in lightly oiled containers or on a lightly oiled tray. Cover tightly and refrigerate for 1 day.Cold fermentation develops flavor and makes the dough easier to work with. Each ball should have room to expand slightly.
7
Warm Up Before Baking: Remove dough from refrigerator 2-3 hours before baking to take the chill off. Let rest at room temperature, covered.Cold dough is harder to stretch. Bringing it to room temperature makes shaping easier and improves oven spring.
Baking
8
Prep Your Gas/Propane Oven: Let the stone heat at full blast for 15-20 minutes, then reduce flame to low and wait 5-10 minutes. You want the stone around 500-600°F (260-315°C).This style needs lower heat than Neapolitan. If the bottom is browning too fast, the stone is still too hot - wait longer after turning down the flame.
9
Shape & Top: Handle gently to preserve the open, airy structure. Press and stretch from center to edge, leaving a slight rim. Add sauce, cheese, and toppings.Work quickly - dough can stick to the peel if it sits too long. Build your pizza on the peel.
10
Launch & Bake: With flame on low, launch pizza onto the stone. Bake for 3-5 minutes, rotating occasionally.Keep the flame low the entire bake. Rotate every 30-60 seconds for even cooking. The crust should be golden and crispy, not charred.
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More from PizzaLogic
- Pizza Dough Calculator - Calculate precise ingredients for any style
- How to Make Biga for Pizza
- What Is a Preferment?
- How to Cold Ferment Pizza Dough