Biga Pizza Recipe

Make the biga (preferment)

Evening 12–18 hours before baking: In a medium bowl, stir together 1 cup bread flour, 0.5 cup lukewarm water (about 100–105°F / 38–40°C) and 1/4 tsp instant yeast. Mix until a shaggy dough forms, cover bowl with plastic wrap or a lid, and leave at cool room temperature (65–72°F / 18–22°C) overnight until bubbly and doubled.

Mix final dough

Next day: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine remaining 5 cups bread flour, remaining 2.25 cups lukewarm water, 1 tsp instant yeast, and 1 tsp honey or sugar. Add the matured biga in pieces. Mix on low speed about 2–3 minutes until combined into a rough dough.

Develop gluten and add salt & oil

Add 2 tsp fine sea salt and 2 tbsp extra-virgin olive oil. Continue kneading on medium-low for 6–8 minutes until the dough is smooth, slightly tacky, and passes a light windowpane test. If mixing by hand, knead on a lightly floured surface 8–10 minutes.

Bulk fermentation

Transfer dough to a lightly oiled bowl, cover tightly, and let rise at room temperature until about 1.5–2x in volume, roughly 1.5–2 hours depending on ambient temperature. For more flavor, refrigerate for 12–24 hours after 1 hour of initial rise (cold retardation).

Portion and rest

Turn dough out onto a lightly floured surface. Divide into four equal portions (each yields a 10–12" pizza). Shape each portion into a tight ball. Place balls on a floured sheet, cover with plastic or a damp towel, and rest 30–60 minutes at room temperature to relax the gluten before shaping.

While dough rests, make the sauce: In a small bowl, combine crushed canned tomatoes (1.5 cups), 1 tbsp olive oil, minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning. Do not overcook — this is a fresh-style sauce meant to be spooned on raw pizza dough. Reserve at room temperature or refrigerate briefly.

Prepare toppings: Tear or slice fresh mozzarella and drain on paper towel to remove excess moisture. If using prosciutto, slice thinly and keep folded to add after baking. If using roast vegetables, slice thin and pat dry. Wash and spin dry arugula and basil. Measure and set out pecorino, red pepper flakes, and finishing oil.

Preheat oven and stone/steel: Place pizza stone or steel on the highest oven rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes to 1 hour. If using a pizza oven, follow manufacturer guidance to reach high cooking temps.

Shape pizzas: On a lightly floured surface dusted with semolina or cornmeal, gently press one dough ball from center to edge, leaving a 1/2" rim, or stretch by hand until about 10–12" diameter. Avoid knocking out all the gas from the edge to keep a good crust.

Top: Transfer stretched dough to a pizza peel dusted with semolina/cornmeal. Spoon 3–4 tbsp sauce onto the center and gently spread in a thin, even layer leaving the rim bare. Scatter 3 oz (about 1/3 of the mozzarella) evenly, add any vegetables or half of prosciutto if using (hold some prosciutto for after bake). Lightly sprinkle with a pinch of flaky sea salt and red pepper flakes.

Bake: Slide pizza onto the preheated stone/steel and bake 6–9 minutes at 500–550°F (260–290°C), or until crust is blistered and golden and cheese is melted and slightly browned. Rotate halfway through for even color.

Finish: Remove pizza, immediately top with a small handful of baby arugula, a few basil leaves, torn prosciutto if using, shave pecorino over the top, drizzle with 1/2 tbsp extra-virgin olive oil, and finish with a light pinch of flaky sea salt.

Serve hot: Slice each pizza into 6 or 8 slices and serve immediately. Leftover pizza can be refrigerated up to 2 days and reheated in a hot skillet or oven to revive the crust.