it is a pre-ferment which, in the dough creation phase, replaces the common yeast. The advantages deriving from the use of the biga are: the high digestibility of the dough, truer and more intense flavors. The biga is created with water, yeast and type 1 flour with wheat germ and left to ferment between 6 and 20 hours at controlled temperatures.
A tasty and highly digestible pizza is based on a dough prepared with care and attention; Al Cantagallo is made by combining the fermented Biga with type 0 flour with wheat germ, water and oil. During processing, this is hydrated up to 70% and left to rise at controlled temperatures for 72 hours.