Split your pizza dough into a stiff biga and the final dough — exact grams for both, at any biga hydration and share of flour.
Updated · How we source our numbers
A biga is a stiff preferment made with part of the flour. There’s no official biga hydration, so the calculator starts at 50%. Moving flour and water into the biga doesn’t change the dough's hydration.
A biga is a stiff preferment: flour, a little yeast and much less water than a poolish. You choose what share of the recipe’s flour goes into the biga and how wet it is. The calculator puts all the yeast in the biga. The rest of the flour and water, and all the salt, go in the final dough. Your total dough and its hydration don’t change.
There is no official biga standard, so both numbers are yours to set. If the biga would need more water than the whole recipe has, the calculator says so. For a wet preferment, use the poolish calculator.
There’s no official yeast figure for a biga, so set the yeast % yourself; it all goes into the biga.