My favorite Biga dough recipe for perfect pizza crust🍕😍 (PART 1) Biga 60/70 : - 60% biga and 70% hydration 💦 - 1214g of @farinapetra 0102 ( or you can go with any strong 00 flour or 0 flour it has to be W320 and up - 546g of cold water 🥶 - 5g of instant yeast Mix water into flour by hands (DON'T KNEAD) just mix until all flour is gone. When you are done, cover it and leave it on room temperature for 2h or so and then 22h in the fridge🙌 Part 2 coming tomorrow! 😁🍕 #pizzalover #recipe #dough
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