For me, the queen of pizza doughs is Biga. Biga is a preferment originating in Italy, which was originally used in bread-making. Pizza made with Biga is absolutely delicious and particularly easy to digest. The flavour of pizza dough made with Biga is much more pronounced than that of a direct dough or a pizza dough made with poolish, and is reminiscent of hearty bread. Here’s a Biga dough recipe I’ve developed myself, with a hydration of 70%. You’ll also find kneading instructions for your home stand mixer, so you can make the perfect pizza dough with as little kneading time as possible. Ingredients for a 100% biga starter for 4 pizzas à…