Biga or Poolish? The Differences and Which One to Choose

What is a pre-ferment?

A pre-ferment (Italian: preimpasto, French: poolish) is a portion of the flour that is mixed with water and a tiny amount of yeast several hours before the final dough is made. During this maturation, the yeast ferments in a protein- and starch-rich environment - producing complex aromas (sourness, nuttiness, a hint of fruitiness), a more stable gluten structure and a far more digestible dough. The final dough is then made from the matured pre-ferment, the remaining flour, water, salt and a small yeast booster.

The two most common pre-ferments for pizza are Biga and Poolish. Both come from traditional baking - Biga from Northern Italy (Lombardy, originally used to handle high-protein flours such as Manitoba), Poolish from French bakeries (the name traces back to Polish immigrants in Paris).

Both pre-ferments rely on commercial yeast. If you would rather bake with a wild culture, two alternatives exist: the liquid Italian mother dough - see the Li.Co.Li. page - or classic firm sourdough, free in the app.

Biga or Poolish: a direct comparison

When is which pre-ferment worth it?

Biga is the choice for stable, long fermentations with a high-protein flour (Manitoba, Caputo Saccorosso, Le 5 Stagioni Biga). The low hydration slows the yeast down: at 18 °C the Biga is ripe after 12-16 hours, and in the fridge at 4-6 °C it keeps for up to 48 hours without turning sour. Classic use: Pizza in Pala and Romana, both with high hydration in the final dough (70-85 %) and a long, open crumb.

Poolish fits shorter timelines (9-17 hours of maturation depending on room temperature - mix overnight, bake the next day) and medium-strong flours (Tipo 00 W 280-320, Caputo Pizzeria, Le 5 Stagioni Napoletana). The liquid pre-ferment adds more aroma than a direct dough, without the complexity of Biga. Classic use: Neapolitan pizza with 60-65 % hydration and 8-24 hours total fermentation.

If you cannot decide: Poolish is more beginner-friendly because it forgives temperature and timing errors. Biga rewards experience with deeper flavours, but punishes schedule mistakes more clearly.

How the PizzaPlan calculator works

PizzaPlan Pro has a complete Biga and Poolish calculator: you enter the total dough quantity, the hydration of the final dough and the maturation time. You choose the pre-ferment share yourself: for biga from 20 % to 100 % of the flour (at 100 % the whole dough is run as biga and dissolved in the remaining liquid at the end), for poolish from 20 % to 50 %. For biga you also choose between two ripening styles: corta (10-18 hours depending on room temperature, staged in the fridge from 23 °C) and lunga (24 hours at 4 °C, then 24 hours at 18 °C, for a more intense aroma). From this it computes: The main dough can then go cold or stay out of the fridge entirely: with the lead set to “room temperature”, a short bulk rise is followed by 4 to 24 hours of ball proof at room temperature.

1. Pre-ferment components: flour, water and yeast for the pre-ferment, shown separately.
2. Remaining quantities for the final dough: what flour, water, salt and yeast still need to go into the main dough after the pre-ferment is added - already adjusted for the quantities already in the pre-ferment.
3. Yeast booster: a tiny additional amount of yeast in the final dough so the bulk fermentation kicks off reliably - from about 70 % pre-ferment share it is dropped, because the pre-ferment alone brings enough leavening.
4. Schedule: when to start the pre-ferment, when to combine the final dough, when bulk ends, when to ball up.

All calculations follow baker’s percentages over flour, identical to pizzeria standards. Fresh and dry yeast are converted automatically (factor ~3 for fresh yeast). For a quick straight dough without a pre-ferment, use the pizza dough calculator or the Neapolitan dough calculator.

Step by step: making a Biga

1. Flour and water: at 50 % Biga hydration, take 500 g cold water (4-8 °C) per 1 kg pre-ferment flour.
2. Yeast: approx. 0.5 % of pre-ferment flour as fresh yeast (5 g per 1 kg) or approx. 0.17 % dry yeast (just under 2 g). Dissolve in part of the water.
3. Mix: briefly until you get a crumbly, flaky dough - not a smooth mass. Lumps are intentional.
4. Mature in a covered container: at 16-18 °C about 16-18 hours, at 18-19 °C 12-16 hours, at 20-22 °C 10-12 hours. From 23 °C, let it get going for 1-2 hours, then continue in the fridge (4-6 °C): 16-20 hours, up to 48 hours possible without loss of quality. Kept warm, on the other hand, it tips over quickly: at 23 °C it can be over-ripe after just 15 hours.
5. Check: ready when the Biga smells distinctly fermented (sour-alcoholic, slightly nutty), has barely changed in volume (unlike a poolish it does not rise) and shows fine fermentation bubbles inside when torn open.

Step by step: making a Poolish

1. Flour and water: at 100 % hydration, take 1000 g lukewarm water (22-25°C) per 1 kg pre-ferment flour.
2. Yeast: 0.1 % of pre-ferment flour as fresh yeast (1 g per 1 kg). If you mature the Poolish in the fridge, use 1 % (10 g per 1 kg): the cold slows the yeast down so much that it would not ripen otherwise.
3. Stir: until you get a homogeneous, viscous mass - no kneading required.
4. Mature: covered at room temperature, about 13-17 hours at 20 °C and 9-12 hours at 23-25 °C; check early rather than late, since too long hurts it more than too short. From 26 °C, let it get going for 1-2 hours, then put it in the fridge for 18-24 hours. Ready when the surface is full of bubbles and slightly domed. A dip in the middle means it is already over-ripe (still usable).
5. Aroma check: sweet, yeasty, slightly alcoholic. A strongly sour smell means it was too warm or kept too long - still usable, but less suited for mild pizzas.

Common pre-ferment mistakes

• Too much yeast: the pre-ferment collapses before the planned maturation. Halve the yeast and keep it cooler next time.
• Water too warm for Biga: fermentation runs too fast, aromas turn flat. Use cool water.
• Pre-ferment left too long: signalled by a strong vinegar/acetone smell and a collapsed surface. Still usable, but acidity dominates.
• Pre-ferment used too early: little volume increase and a milky smell without yeast aroma. Wait 1-2 more hours.
• Salt in the pre-ferment: inhibits yeast. Salt goes into the final dough only.
• Flour too weak for Biga: a Tipo 00 with W 240 collapses after 12 hours. Use at least W 300 (Manitoba, Saccorosso, Le 5 Stagioni Manitoba) for Biga.

Combining the final dough

The matured pre-ferment is whisked smooth with the remaining water (Biga: briefly mix with water to loosen the lumps; Poolish: just pour in). Then add the remaining flour and salt, followed by the yeast booster (0.05-0.2 % of total flour, depending on bulk fermentation length). Knead until the dough is smooth and elastic - Biga doughs often need 15-20 minutes because the Manitoba gluten takes its time.

Bulk for 1-3 hours at room temperature, then shape dough balls and ferment them for 2-6 hours depending on style. With a long total fermentation (Poolish overnight + 24 h cold final dough + 4 h ball ferment) you get the most refined aromas.

Who built PizzaPlan and the calculator?

PizzaPlan comes from Forstinning near Munich, written by Christoph. The pre-ferment calculations are the same ones he uses for his own wood-fired oven and Effeuno P134H - no simplifications, no rule-of-thumb values. More about the app on the about page.

PizzaPlan Pro is a one-time purchase of €2.99 (no subscription) and unlocks Biga, Poolish, Li.Co.Li., 220 flours from 72 brands and all future pro features. Play Store · App Store.