Biga & Poolish: The Pre-Ferment Calculator for Better Pizza Dough

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).

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 keeps yeast activity in check - 24 to 48 hours at 18°C are easily achievable. 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 (8-12 hours of maturation - 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, the pre-ferment share (e.g. 70 % for Biga or 40 % for Poolish) and the maturation time. The app then computes:

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.
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).

Step by step: making a Biga

1. Flour and water: at 50 % Biga hydration, take 500 g cool water (12-15°C) per 1 kg pre-ferment flour.
2. Yeast: 0.8-1 % of pre-ferment flour as fresh yeast (8-10 g per 1 kg) or 0.3 % dry yeast (3 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: at 16-18°C for 18-24 hours in a covered container. In summer, the lower shelf of the fridge (4-6°C) for 24-36 hours works as an alternative.
5. Check: ready when the Biga smells distinctly fermented (sour-alcoholic, slightly nutty), volume has grown by a factor of 2-3, and lumps separate easily.

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: 0.1-0.3 % of pre-ferment flour as fresh yeast (1-3 g per 1 kg). Less yeast = longer maturation.
3. Stir: until you get a homogeneous, viscous mass - no kneading required.
4. Mature: at 20-22°C room temperature, covered, for 8-16 hours. Ready when the surface is full of bubbles and the Poolish starts to collapse (telltale: a slight dip in the middle).
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 320-350 (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 8 h + 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 Bimmer. 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, 50+ specific flour brand profiles and all future pro features. Play Store · App Store.