Beschrijving van de dienst

The Biga Method: Preferments & Advanced Neapolitan Pizza A two-day intensive course at Belgium Pizza School, with approximately 16 hours of theory and hands-on practice dedicated to BIGA, pizza preferments and advanced Neapolitan pizza. Designed for experienced home pizza makers and working pizzaioli, this course helps you move beyond recipes and develop greater control over dough production. Participation in Pizzaiolo Level 1 is strongly recommended but not mandatory. Previous knowledge of dough preparation, fermentation, stretching and baking is required: this is not a beginner course. BIGA is the central focus. You will explore the complete method, from flour selection and preferment preparation to fermentation management, final mixing and baking. We cover approximately 24-hour fermentation schedules, cold management of preferments, and the relationship between time, temperature and maturity. You will learn to assess biga readiness, recognise common problems and understand how the preferment influences dough structure, handling and the finished pizza. Advanced theory covers professional flours, direct and indirect dough methods, hydration, dough development and temperature control. Other pizza preferments are introduced to help you understand their role and how they differ from biga. Every participant will prepare dough using professional spiral mixers. Practical sessions focus on preparing biga, incorporating it into the final dough, managing water addition and controlling final dough temperature. These techniques are applied to classic Neapolitan pizza and high-hydration Neapolitan pizza. The two-day format connects preparation with results. Doughs prepared on the first day will be used and tested the following day, allowing you to observe how fermentation and storage affect their structure, extensibility and handling. A substantial part of the course is dedicated to advanced stretching: handling dough balls, opening the base evenly, preserving gas in the rim and controlling softer, high-hydration doughs. You will also practise with professional pizza ovens, working on temperature, baking time, positioning and rotation. Final product analysis connects crust development, base colour and texture with the decisions made during preparation. By the end, you will have a deeper understanding of the biga method and the practical skills to manage preferments, mixing, fermentation, stretching and baking with greater confidence and consistency.