There is an undeniable magic in the perfect pizza crust—that elusive balance of a soft, airy interior and a golden, crisp exterior that shatters slightly with every bite. If you have been searching for that professional, “cornicione” high-edge finish at home, look no further. We have tested the viral sensation from social media dough expert Sven Teichner, known to his followers as @teichners_pizza_palace, and the results of this Biga Pizza recipe are nothing short of spectacular.

Master the perfect homemade Pizza: the 100% Biga Pizza Recipe by Sven Teichner

Why Biga is the Secret to Professional Pizza

For the uninitiated, Biga is a type of pre-fermentation used in Italian baking. Unlike a standard dough, a Biga is a stiff, dry preferment that adds incredible depth of flavor, aroma, and a unique structural integrity to the dough. While many recipes call for a mix, Teichner’s 100% Biga method pushes the boundaries of texture.

Even hours after baking, the crust remains supple and soft, avoiding that dreaded “cardboard” texture often found in amateur recipes. Whether you are a seasoned “pizzaiolo” or a weekend enthusiast exploring Pizza Della Vita, this method is designed to impress all while being an easy and fail proof pizza dough recipe.

The Ingredients: Scaled for Your Perfect Pizza Night

While the original recipe makes six dough balls, we have adapted it for a more intimate setting. This version yields three perfect pizzas—ideal for a cozy dinner without the waste.

For the Biga (Pre-ferment):

• 500g High-quality “00” Flour or specialized Pizza Flour
• 225g Cold Water
• 1.5g Fresh Yeast (or 0.5g Dry Yeast)

For the Main Dough:

• Your Biga from the previous day
• 115g Cold Water
• 15g Fine Sea Salt
• 0.5g Fresh Yeast (or 0.15g Dry Yeast)

Step-by-Step: The Art of the Ferment

The journey to the perfect pizza begins 24 hours in advance. Start by dissolving your yeast in water (a milk frother works wonders here). Add the flour to a bowl, pour in the yeast water, and shake the closed container until the dough forms shaggy, loose clumps. Let this rest in the refrigerator for 12 to 24 hours.

The following day, dice your cold Biga into small chunks. Incorporate the additional yeast and begin kneading, adding the remaining water slowly, sip by sip. Add the salt and continue kneading until the dough is smooth and elastic. After a 15-minute rest under a damp cloth, divide the dough into three equal balls.

Achieving the Perfect Bake

Give your dough balls four hours at room temperature (or up to 18 hours in the fridge for even more flavor). When you are ready to bake, gently place a dough ball into a bed of Semola. Press from the center outwards to preserve those precious air bubbles in the rim. Add your favorite toppings and bake in a high-heat pizza oven or your domestic oven on a pizza stone.

The result is a cloud-like crust that stays fresh and delicious even if you have leftovers. For more dough inspiration, we highly recommend following Sven Teichner for his expert techniques.

Check out the following video for visual instructions: youtube.com/shorts/XcehrnRcTfo