The Biga Blog - Pizzeria Biga: March 2012

Hey Royal Oak!

The Wood is Coming, Get Ready to Burn One.

April 23, 2012, you're invited to come and
Feed The Biga

The alluring scent of freshly baked naturally “biga” leavened breads is truly intoxicating. Aromas reminiscent of a rustic Italian farmhouse transport the imagination to a time long ago when things were done at home on a small scale using local and pure ingredients.

Taking a biga dough and turning it into a pizza produces (for me at least) an almost magical result considering the simplicity of the total process. I have always maintained that the true beauty of real Italian cuisine lies in it’s simplicity. Fresh and local ingredients, raised cleanly and treated with respect speak for themselves. Just put them together and get out of the way. They each have their own voice and when combined at the hands of an understanding chef like Luciano Del Signore, they become a symphony.

Biga itself is an Italian term for bread dough which utilizes an all natural leavening process called a pre-ferment. It is similar to a sourdough in that the locally occurring wild yeast strain of it’s particular microclimate is allowed to create the leavening which gives the dough it’s airy lift. The end product is not only a more tasty bread, or in the case of Pizzeria Biga, a more tasty crust, but is better for you as it is easier to digest providing proven probiotic benefits. A Biga pizza possesses a mysteriously attractive and almost addictive flavor and texture profile unattainable with commercial yeast strains.

The health benefits of naturally leavened biga style pre-fermented doughs are well known by nutritionists around the world. The natural airborne yeasts require a longer rising time resulting in the creation of enzymes in the dough which help break down the glutenous proteins into amino acids making it easier to digest. This is the reason many people sensitive to gluten can tolerate sourdough and biga style wheat based breads.

Not only does a biga dough taste better and have better texture while providing the unique probiotic type of health benefits, the total nutrient profile is improved overall. During a biga’s fermentation process friendly bacteria convert the starch and natural sugars within the grain lowering the overall starch and carbohydrate content. A Biga pizza has no added sugars in the dough. This is especially helpful in keeping blood sugar levels regulated and increases the vitamin and mineral content of the grain. This friendly bacteria also aids in the activation of the enzyme phytase which breaks down the bad anti-nutrient phytic acid which is known to be hard on the digestion and can strip the system of important minerals.

Commercially yeasted dough has none of these benefits.

The next time your eating a pizza think of these facts.

Biga is Local, Biga is Healthful, Biga is Better.