Poolish vs biga
Both subjects must be shot at the same physical scale — no cropping one closer than the other
Dough-structure diagram comparing hydration, texture, and strength contribution
Must be readable as a genuine structural comparison, not decorative iconography
| Field | Poolish | Biga |
|---|---|---|
| Hydration | 100% (equal parts flour and water) | 45-60% (stiff) |
| Flavour contribution | Mild, slightly sweet complexity | More pronounced tang and nutty depth |
| Strength contribution | Moderate — more about extensibility than strength | High — builds significant dough strength |
| Ease of mixing | Easy to mix by hand given its loose consistency | Stiffer and more effortful to mix by hand |
| Typical use | Neapolitan and similar high-extensibility doughs | Roman-style and doughs needing more structure |
Which suits you
Choose poolish when you want a milder flavour boost and more extensible dough. Choose biga when you want more dough strength and a deeper, tangier flavour, and don't mind the stiffer mixing.
Sources
- Modernist Pizza
- The Pizza Bible