Biga

[Sussan ScoolinaryTeam]

Hi @sk-xristos

If you are referring to the Neapolitan pizza course, once you have your biga ready you let it rest for 24 hours. The next day you must put the flour (500 grams) + the biga from the previous day + water in the mixer and follow the procedure indicated in the recipe book. You will obtain approximately 1,600 kilos of pizza dough.

Tell me if that is the recipe you are asking about, if it is another recipe I would ask you to tell us so we can review it and help you with an answer.

[Sol Damiani]

Hi @sk-xristos 👋

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