Biga is a type of pre-ferment that can be used to give the pizza more flavor and to make it easier for the yeast in the dough to work.
A biga is a heavy dough of flour, water, and sometimes salt. It’s mixed until there is no visible flour left. It’s left to ferment for 12 to 24 hours, then mixed into the pizza dough.
The word “biga” comes from Italian and translates as “preparation,” from the Latin, “praeparatio.