Puffy Crust, Low Hydration! (Full pizza dough recipe)

In this video, I’ll show you how to make a low hydration pizza dough using 100% biga — a method that gives you a puffy, airy crust with a crisp bite, all while keeping the dough easy to shape and work with. This dough is perfect if you’re looking for a crust that pops in the oven without the high hydration mess. Using a long-fermented biga brings structure, flavor, and that beautiful open crumb — no sticky hands required. 🔥 📌 Recipe Biga: • 2g active dry yeast • 216g water • 200g 00 flour • 200g Type 0 flour • 80g Manitoba flour Final Dough: • 96g water • 13g salt Totoven Pizza Oven: https://www.pizzagoods.com/totoven-oven Use code Julian10 for 10% off! Let it ferment, shape it right, and you’ll get a crust that’s light, tall, and packed with flavor. Perfect for Neapolitan-inspired or modern pizza styles. 👀 Watch till the end for the final bake—this crust is worth it!