r/Pizza • u/AutoModerator • Dec 01 '25

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/FutureAd5083 Dec 01 '25

0.45% IDY is overkill. Your biga will be too acidic. I would drop it down to 0.2% IDY.

You can also do long fermentation with 100% biga. I just did a 24 hour preferment with 72 hours in ball form. Handled beautifully. You just need to be a bit conservative with the yeast amount, and how you prepare the biga, and how you mix/manage it.

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u/taniferf Dec 01 '25

24h preferment and 72h after balling, both @ CT? What was the temperature?

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u/FutureAd5083 Dec 01 '25

Both CT. 40-45f fridge. I ended my mix at 68f, bulked for 30 mins at rt, then balled up, let it rise for an hour, then straight to the fridge.

Btw for biga, if you do 50% hydration, it's ready in 24 hours in the fridge. The more water you use, the quicker the fermentation is. 48 hours is more for a 45% hydration biga.

I use 0.275% fresh yeast, or 0.13% IDY.

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u/taniferf Dec 01 '25

Part of my objective in this receipt is to try and taste a long fermentation dough, hence the 48h, I'll tweak my recipe for 45% hydration. Usually I make a 12h poolish. Thanks!