Biga vs Poolish Pizza Dough: Which Preferment is Best?

When it comes to crafting the perfect pizza, every detail counts. One key factor that can significantly elevate your pizza game is the use of preferments in your dough. Preferments like Biga and Poolish pizza dough are traditional methods that enhance the flavour, texture, and overall quality of pizza crusts.

Whether you’re using a portable pizza oven, a wood-fired pizza oven, or a gas-fired pizza oven from brands like Ooni, Gozney, Clementi, Igneus or DeliVita, understanding the difference between Biga and Poolish pizza dough can help you achieve the perfect crust for your pizzas.

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What is a Preferment?

A preferment is a small yeast cultured dough mixture that is prepared and allowed to ferment before being mixed into the final dough. This technique not only develops flavour but also improves the texture and rise of the dough. By fermenting a portion of the dough’s flour, water, and yeast separately, you can control fermentation times and enhance the complexity of flavours in the final product. There are many different types of preferments. The two most popular in the world of pizza are Biga and Poolish.

Understanding Biga

Biga is an Italian preferment known for its longer fermentation period. Typically overnight or longer before being added to the final dough mix. Originating from traditional Italian cooking. Biga enhances dough by imparting a slightly tangy flavour and a chewy texture to the crust. The extended fermentation time allows for the development of complex flavours. This makes it ideal for pizzas that require a robust crust with a pronounced chew.

Exploring Poolish

Poolish is a French-style preferment which has a high hydration level. It is typically equal parts water and flour by weight, along with a small amount of yeast. The mixture is allowed to ferment for 12-16 hours, developing a bubbly and frothy texture. The origins of Poolish date back to Polish bakers in the 19th century. It was later adopted by French bakers, hence the name.

Poolish contributes to a lighter, airier texture in the pizza crust. This makes it ideal for styles like Neapolitan pizzas that benefit from a soft and chewy bite. The extended fermentation time allows for the development of a mild flavour. Enhancing the overall taste of the pizza without overpowering it. It tends not to have the same tangy/sour flavour associated with Biga preferment dough. When using Poolish in your dough, you’ll notice an improvement in workability, making it easier to stretch and shape. Also, because it tends to have a wetter consistency to Biga, it’s much easier to combine into the final dough mixture.

Choosing the Right Preferment

Deciding between Biga and Poolish largely depends on the desired characteristics of the final pizza and the specific style of pizza you want to create. Biga, with its longer fermentation period, imparts a deeper, more complex, tangy and sour flavour and a chewier texture, like that of sourdough. This makes it ideal for pizzas that benefit from a robust and substantial crust. The extended fermentation also results in a dough with improved gluten development, providing excellent structure and chewiness.

On the other hand, Poolish, with its higher hydration produces a lighter and airier crust. This preferment is perfect for pizzas that require a soft, delicate texture, such as Neapolitan-style pizzas. Poolish contributes a mild, subtle flavour enhancing the overall taste without overpowering the other ingredients.

Best Practices for Using Biga or Poolish

It’s well worth pointing out that using Biga or Poolish preferments would be classed a an advanced technique for making dough. Perhaps not something to consider if you’re just getting started in the world of making your own dough.

Incorporating Biga or Poolish into your pizza dough involves careful planning and execution. Begin by preparing the preferment well in advance to allow sufficient fermentation time. Adjust the hydration levels and fermentation times based on environmental factors such as temperature and humidity to maintain consistency in dough quality. Experiment with different ratios of preferment to flour to achieve the desired flavour and texture in your pizzas. This is all part of the fun of making your own dough!

Conclusion

Experimenting with preferments like Biga and Poolish are a fantastic way to elevate your pizza-making experience, offering enhanced flavour, texture, and crust quality. Whether you prefer the robust complexity of a Biga-based crust or the light and airy texture of a Poolish-based crust, understanding the characteristics of each preferment allows you to tailor your dough to meet your specific preferences in terms of the type of final pizza you want to create. At the end of the day, it’s all about experimenting and having fun with making your dough. We’ve known people who have gone from complete novices, to being completely obsessed with achieving the perfect pizza dough, so, don your apron and give one of these preferments a try next time you make pizza.

Thanks for reading!