24 hour 100% Biga Pizza Dough

Pizza Dough Build • 24 hour • 100% biga • stand mixer workflow

There are many 100% biga recipes out there. Many are similar. This one is mine, adjusted over several years. It works for me. It should work for you. Adjust as needed for your flour, weather, and kitchen mood.

Yield: 5-6 x 14" pies

Biga: 1 full batch

Counter proof: 2h + 4h

Cold proof: 2h (+ up to 2 days optional)

Mixer: Paddle then hook

Why This Method Works

The 100% biga base gives you flavor and structure, then staged hydration and mixing build that into a silky, extensible final dough.

The short cold stage tightens everything up before balling. Final counter proof brings it back to life right before shaping.

Quick Jump

Ingredients • Setup • Timeline • Process • Portioning • Shaping • Notes

Ingredients

Ingredient	Amount	Notes
Counter-top Biga	1 full recipe	Use the biga here and divide it into 3 equal parts.
Water (room temp)	100 g	For dissolving salt and staged additions.
Sea salt	25 g	Dissolve fully in the room-temp water.
Diastatic malt powder	23 g	Split into 3 equal additions, each one added before its matching water addition.
Water (very cold)	0-30 g	Final adjustment by feel. Add none if dough is already wet; add up to all 30 g if it feels too dry.

Setup

Dissolve 25 g sea salt into 100 g room-temperature water. No visible salt grains should remain.

Cut your completed biga into three equal parts so additions stay controlled and even.

Mixer Configuration

Start with the paddle attachment for incorporation and staged hydration.

Switch to the dough hook only after the mass is unified and sticky.

What The Malt Powder Is Doing

Diastatic malt powder gives enzymes more runway to convert starches into fermentable sugars. That helps yeast performance, improves browning, and gives the crust more flavor depth instead of bland pale sadness.

In this dough it is staged in thirds so it disperses evenly while the dough is coming together, rather than clumping in one dramatic spot.

Timeline To Shaping

Assuming you shape as soon as this recipe is done, here is the countdown.

Time To Shaping	What Happens
T-8h30m	Start mixing workflow (paddle stages + hook stages).
T-8h00m	Transfer dough to proofing box.
T-6h00m	First counter proof complete (2h).
T-4h00m	Fridge proof complete (2h). Portion and ball dough.
T-0h00m	Final counter proof complete (4h). Shape and launch.

Process

Step 1

Start With First Third + First Malt Third

Put one-third of the biga into the stand mixer bowl with the paddle attachment. Start the mixer on low.

Add one-third of the diastatic malt powder before the first water addition.

Purpose

Controlled starts keep the dough from clumping into one stubborn mass too early.

Step 2

Add First Water/Salt Third

Slowly add one-third of the water/salt mixture. Mix until no visible water remains.

Checkpoint

No pooling water in the bottom of the bowl before moving forward.

Step 3

Add Second Third + Malt + Water

Add the second third of biga, then add the second third of diastatic malt powder.

Slowly add the second third of the water/salt mixture.

Exposition

Staged additions let the mixer keep up and reduce tearing or uneven hydration.

Step 4

Add Final Third + Malt + Remaining Water

Add the last third of biga, then the final third of diastatic malt powder.

Slowly add the final third of water/salt mixture.

Checkpoint

When integrated, dough should be sticky and cohesive. That is what you want.

Step 5

Switch To Dough Hook

Switch attachments and mix with dough hook for 3-5 minutes.

Dough should lighten in color and become visibly silky.

Exposition

This is where it starts looking like real dough instead of a science project.

Step 6

Cold Water By Feel (0-30 g)

With the dough hook running, slowly add very cold water as needed, up to 30 g total.

If dough already feels wet, add none. If it feels dry like the Sahara, add it all.

Why By Feel?

Because this is the one part where life gets weird: maybe flour was off, maybe water was off, maybe your bowl has a hole and you just found out the hard way.

Step 7

Final Hook Mix

Mix 5-10 more minutes to fully integrate. Dough should look very silky.

Checkpoint

Stop when smooth, elastic, and glossy. Do not run the mixer forever.

Step 8

Transfer To Proofing Box

Using cold, wet hands, transfer dough to proofing box and spread evenly across the bottom.

Exposition

Wet cold hands reduce sticking and keep the surface cleaner during transfer.

Step 9

First Counter Proof

Cover and rest on counter for 2 hours.

Then

Move the same covered box to fridge for an additional 2 hours.

Step 10

Ball And Final Proof

After fridge stage, portion into 320 g balls for 14" pies or 240 g balls for 12" pies.

Reference shaping technique: Pizza Shaping Playbook.

Final Rise

Proof on countertop for 4 hours before shaping and cooking.

Alternative: return balls to floured proofing box and refrigerate up to 2 days; warm 2-4 hours before use.

Ball Weight Guide

14" pizzas: 320 g dough balls

12" pizzas: 240 g dough balls

Storage Option

If not using immediately, a floured proofing box in the fridge buys you up to 2 extra days.

Always give refrigerated dough 2-4 hours at room temperature before shaping.

Shaping Instructions

Use the full step-by-step guide here: Pizza Shaping Playbook.

It covers both ball shaping for final proof and pie opening for launch, including common failure recovery.

Notes

This is my working recipe.
It has been tuned over several years and works well in my setup. Use it as a strong baseline, then adjust as your flour, room temperature, and oven demand. Your dough has no idea what your plan was, so pay attention and adapt.