Preferments are a proven way to make pizza dough more flavourful, stronger in structure and easier to schedule. Different methods produce different aromas and textures — from mild and buttery to complex and slightly tangy. An overview of the main variants and their uses.
Why use a preferment for pizza dough?
With a preferment, a portion of the flour is pre-fermented with water and a small amount of leavening (yeast or sourdough starter). During maturation gases, acids and enzymes develop, which later contribute to flavour, elasticity and even rise in the final dough. At the same time, preferments make it easier to adapt dough handling to your workflow.
The main preferments at a glance
Poolish (soft yeast preferment)
Poolish is a soft, typically loose preferment made from wheat flour, water and a very small amount of yeast. It usually matures over several hours or overnight at cool to moderate temperature. Typical signs are prominent bubbling, a delicate skin on the surface and a pleasant milky aroma. Poolish yields an open, tender crumb and a mild, rounded flavour.
Biga (firm yeast preferment)
Biga is considerably firmer than Poolish. It is made with wheat flour, water and a small amount of yeast and typically matures overnight. Signs of readiness are a slightly risen dough mass with fine porosity and a sweet, nutty scent. Biga often produces elastic dough with good shape stability and a subtle, bread-like aroma.
Wheat levain/Levain (sourdough preferment)
A wheat levain — often simply called Levain — is made with active sourdough starter, wheat flour and water. It brings complex flavours and helps with keeping quality. Ripeness is indicated by increased volume, an airy structure and a fresh, slightly fruity-tangy aroma. Acidity can be controlled via fermentation time and temperature.
Lievito Madre (firm, mild sourdough)
Lievito Madre is a firm, mild wheat sourdough. In Italy “lievitazione naturale” often refers to this style of natural fermentation. Lievito Madre gives an elastic dough structure and a fine, relatively mild flavour profile. The culture requires regular maintenance for consistent results.
How to prepare a preferment
Basic principle
- Mix flour and water in the desired ratio.
- Poolish/Biga: add a very small amount of fresh or dried yeast.
- Sourdough variants: use ripe starter (levain/Lievito Madre) — no additional yeast required.
- Stir thoroughly or mix briefly until there are no dry pockets of flour.
- Cover and let mature. Maturation time depends on temperature, flour and dough strength and typically ranges from a few hours to overnight.
Recognising readiness reliably
- Poolish: many fine to larger bubbles, the surface begins to collapse slightly, aroma is milky-sweet.
- Biga: the dough mass shows visible aeration, fine porosity and a mild-nutty smell.
- Levain/Lievito Madre: clear volume increase, elastic airy structure, fresh, fruity-tangy aroma.
These signs are more important than the clock. If a preferment is overripe (strong collapse, sharp smell), its leavening power is reduced — process it promptly or try a cooler fermentation next time.
Working the preferment into the final dough
- Add the preferment to the main dough liquid, then add the remaining flour and mix briefly.
- Add salt part-way through kneading.
- Knead until a smooth, elastic dough forms. Required kneading time depends on flour, hydration and technique.
- Bulk fermentation: rest covered, optionally in a cool environment, then divide and pre-shape.
- Final fermentation: let dough balls mature until airy and extensible, then bake.
Which variant suits you?
- Fast, predictable flavour development: Poolish.
- Slightly stronger structure and mild-bready flavour: Biga.
- Complex flavour profile and good keeping quality: Levain/Lievito Madre.
All variants can produce excellent pizza — choose according to your schedule, desired flavour and dough-care routine.
Frequently asked questions and practical tips
- How much preferment? Moderate proportions are common. Start small and increase according to taste and handling.
- Control temperature: cooler fermentation slows maturation and often produces rounder flavours.
- Flour choice: wheat flours with a stable gluten structure make long fermentations easier. Small amounts of rye in a sourdough can deepen the flavour.
- Do not put salt or fat into the preferment.
Practical support
Those who handle larger dough quantities regularly benefit from a suitable mixer and controlled dough proofing (for example using a cool environment or a fermentation cabinet). This keeps timing and results more consistent, especially for long fermentations. You can find suitable accessories and mixers in our shop.