Pizza NightBiga vs poolish
Two ways to give pizza dough a head start. Which one depends on the crust you want.
Poolish is a wet pre-ferment (equal flour and water) that gives a lighter, more open crumb and a crisp, airy rim; start it about 12 to 16 hours before mixing. Biga is a stiff pre-ferment (about half as much water as flour) that gives deeper flavour and a chewier crust; start it the day before.
What a pre-ferment is
A pre-ferment is part of the recipe's flour and water, mixed with a little yeast and left to ferment before the main dough. When you mix the final dough, that ripe portion brings flavour, strength and lift that a straight dough only gets with a long rest.
Side by side
| Poolish | Biga | |
|---|---|---|
| Texture | Wet, like thick batter | Stiff and shaggy, like crumbs |
| Water | About 100% of its flour | About 45 to 55% of its flour |
| Crumb and crust | Lighter, more open, crisp rim | Chewier, more structure |
| Flavour | Mild, slightly sweet | Deeper, a little more tang |
| Start | About 12 to 16 h before mixing | The day before, often 16 to 24 h |
| Easiest for | Beginners: it mixes in easily | Bakers who like to knead |
How to time them
A pre-ferment is ready when it has domed and just starts to sink back, with bubbles across the top. Too young and it adds little; too old and it weakens the dough. Temperature changes the timing a lot, which is why the start time matters more than the amount of yeast.
The Pizza Night app plans biga and poolish (with Pro): you choose when to eat and it shows when to start the pre-ferment, when to mix the final dough and every step after, with a preview of the schedule before you commit.
Which should I pick?
- Want a big, airy, Neapolitan or contemporary rim? Poolish.
- Want more flavour and a chewier bite, or a Roman or pan pizza? Biga.
- First time? Poolish is more forgiving to mix in.
- Short on planning? A 24 hour cold ferment without a pre-ferment already gives most of the flavour.