Biga in Contemporary Pizza – Digital Guide

BIGA – Structure, Fermentation & Control in Contemporary Pizza

A professional digital guide dedicated to biga fermentation in contemporary pizza.
Learn how to build structure, control fermentation and manage dough consistently in real working conditions.

Instant digital download. Compatible with Kindle and all devices.

What This Guide Is (and Isn’t)

This is not a recipe ebook and not a beginner introduction.
This guide is designed for pizzaioli, bakers and food professionals who want to understand biga as a fermentation system, not a trend.

It focuses on:

- structural control

- fermentation management

- mixing discipline

- real service conditions

What You Will Learn

- How biga works as a structural fermentation system

- Why 40–50% biga is the standard in contemporary pizza

- How to manage hydration, temperature and time together

- How to mix biga-based doughs correctly in professional mixers

- How to adapt dough to long service, warm environments and seasonal changes

- How to read structure, aroma and pH instead of relying on the clock

- This guide explains why things work, not just how to copy numbers.

What’s Inside the Guide

- Origins and technical logic of biga

- Biga vs direct dough systems

- Time, temperature and fermentation dynamics

- pH as a professional diagnostic reference

- Flour selection for biga-based pizza

- Containers, storage and fermentation control

- Biga in contemporary Neapolitan-style pizza

- Hydration management

Multiple professional recipes

Detailed mixing protocols with times and speeds

Dough management during service

Baking parameters and oven balance

Who This Guide Is For

- Professional pizzaioli

- Bakery and food lab operators

- Advanced home pizza makers

- Anyone working with biga, long fermentation and contemporary pizza

- If you work in real service conditions, this guide was written for you.

Digital Product – Instant Access

📘 Format: PDF (high-quality, printable)

⚡ Instant download after purchase

📱 Compatible with Kindle, tablet, phone and desktop

🌍 Access from anywhere, anytime

No physical product will be shipped.

Why This Guide Is Different

Most resources focus on recipes.
This guide focuses on control.

It was written from real production experience, not theory.
It helps you reduce mistakes, increase consistency and extend service stability.

Legal & Usage Notice

This ebook is sold for personal or internal professional use only.
Redistribution, resale or sharing is not permitted.