Note
- Dough Hydration: 68%
- Flour: For best results, use a flour with a high protein content, ideally 12.5% or higher, or one with a W rating of at least 280, with 300+ being ideal for long ferments like biga.
- Diastatic malt: Diastatic malt contains enzymes that break down starches in flour into simple sugars, providing a food source for yeast during long ferments like biga. This helps maintain an active fermentation, enhancing dough rise and structure. While honey or granulated sugar can be used as an alternative, these will feed yeast by directly supplying sugars, but they lack the enzymatic activity of diastatic malt. As a result, they won't support yeast as effectively in extended ferments, or contribute to the dough's overall development in the same way.
- Dough temperature: Our recommended target temperature for finished dough is typically 21–26ºC (70–79ºF) to promote proper fermentation. The ideal range may vary based on the season and your climate:
- Cooler months: 23-26ºC / 73-79ºF
- Warmer months: 21-23ºC / 70-73ºF
- Biga storage: As the biga ferments, place it in a covered container that’s not airtight. A loose-fitting lid or plastic wrap with a few small holes will allow gases to escape, preventing pressure buildup and supporting a slow, steady rise.
- Water temperature: One day 2, use cold water for best results. In the summer, chill your water in the fridge for up to 2 hours before use. Alternatively substitute about 25% to 50% water with ice cubes (by weight) to prevent your dough from overheating.
- Preparation: Measure all your ingredients ahead of time.
- Handling: Once the dough is mixed, if it feels sticky to the touch, keep a small bowl of water nearby to lightly wet your hands and stop the dough from sticking to them.
Mixing speed: The mixing speed for this recipe is 20% (100 rpm). You can add ingredients while the Halo Pro bowl is in motion by using the Splash Guard and pouring spout, or take advantage of the built-in timer to automatically stop the mixing process at each step.
Day 1: Make the pre-ferment / biga
- Attach the Spiral Dough Hook & Breaker Bar to your Ooni Halo Pro and switch the mixer on.
- Add all of the flour into the Halo Pro stainless steel bowl. If needed, place the bowl on the Ooni Dual Platform Scales to weigh the flour before attaching it to the mixer.
- In a separate bowl or jug, dissolve the yeast into the water. Once mixed, add this to the Halo Pro stainless steel bowl with the flour.
- Set Ooni Halo Pro to 20% speed (100 RPM) and mix for 2 minutes 30 seconds. The dough should be very rough in texture but with no visible raw flour. Mix for an additional 30 seconds, then check again and repeat if needed, but avoid overmixing or adding extra water.
- Once combined, transfer the biga to a clean container and cover it loosely. Let it rest at room temperature for 2 hours, then refrigerate for 18 to 20 hours.
Day 2: Make the dough
- Remove the biga from the fridge and let it rest at room temperature for 1 hour. Once rested, cut it into small pieces to make it easier to incorporate during mixing.
- Add the biga pieces, 130g water, and yeast to the Halo Pro mixing bowl. Mix for 2 minutes at 20% speed (100 RPM). Note: Maintain this mixing speed of 20% (100 RPM) for the whole recipe.
- Add the honey, sugar, or malt and continue mixing for an additional 4 minutes.
- Add 30g of water and mix for 2 minutes.
- Add another 30g of water and mix for 4 minutes until smooth.
- Sprinkle in the salt and mix for 1 minute.
- Add the remaining water (approx 26g) and mix for 3 minutes.
- Turn off the mixer. Wet your hands, remove the dough, and place it on a clean surface. Let it rest for 10 minutes.
- After the rest, stretch and fold the dough, then let it rest again for another 10 minutes.
- Divide the dough into 8 equal pieces (250g each) and shape them into smooth dough balls. Place the dough balls in the Ooni Pizza Dough Box.
- For immediate use, leave them at room temperature for 2 hours.
- For later use, refrigerate the dough for anywhere between 6 to 36 hours. Remove the dough from the fridge 2 hours before baking to allow it to come to room temperature.
- It’s time to get cooking. Fire up your Ooni oven of choice and enjoy.
Marco Fuso
My name is Marco Fuso, an Italian pizza chef with 26 years of experience. Baking runs in my blood – my mother’s side of the family are all bakers, inspiring my passion for the white art of dough-making. I’m proud to have developed this recipe by using the Ooni's Halo Pro Spiral Mixer. Follow me and my art of pizza on Instagram @marco_fuso_pizza.
