The Biga Masterclass
€89.00
THE BIGA MASTERCLASS DOUGH PROTOCOL
A Scientific Guide to Engineering the Perfect Biga Pizza
This isn’t a recipe book.
It’s a complete fermentation system — for pizza makers who think like engineers.
Built around 24 chapters of science, structure, and visual tools, this protocol turns Biga from a guessing game into a precise, repeatable process.
You’ll learn:
→ What Biga really is — and how to control it
→ How flour, enzymes, pH, and time interact like clockwork
→ How to scale from 24h to 72h with full fermentation clarity
→ How to troubleshoot failures, design signature dough and bake with confidence
→ How to train your eye - and your team - to see what others miss
With charts, protocols, real-life examples, this book shows you not just what to do - but why it works.
No fluff. No guesswork.
Just the full operating system behind world-class Biga dough.
This is your edge.
This is your protocol.
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