The preparation of biga pre-ferment represents one of the fundamental techniques in artisanal baking, particularly for making pizzas and focaccias that stand out for their lightness and crispiness. This method, which requires a long fermentation of 18 hours, allows for the development of complex flavors and an airy structure that makes every bite a true delight. Using simply flour, water, and brewer's yeast, biga pre-ferment is enriched with aromas and a unique texture, thanks to the controlled fermentation that occurs in a cool, dry environment. Originating from Italian baking traditions, this method is appreciated not only for its versatility but also for its ability to enhance the organoleptic characteristics of the ingredients. Regional variations may include the use of different types of flours, such as soft wheat flour or spelt flour, which give the final product an unmistakable taste and fragrance. Biga pre-ferment is ideal for those who wish to prepare a dinner among friends or a Sunday lunch, where the quality of the bread or pizza becomes a central element of the culinary experience. Paired with fresh toppings and seasonal ingredients, such as tomatoes, buffalo mozzarella, and basil, the result is a dish that celebrates Italian gastronomic tradition, making every occasion special. This method, although it requires patience, richly rewards with its ability to transform simple ingredients into culinary masterpieces, perfect for sharing at the table.

Knead all the ingredients well and let them rest for 18 hours to achieve perfect fermentation. Then, use this pre-ferment by adding it in a 30% ratio to the dough for our pizza or bread.