Lugano Pizza Dough


  • 1-3/4 lbs bakers flour (hard wheat or bread flour)
  • 1-1/4 lbs semolina, fine
  • 1 lbs "Biga" or starter (see below)
  • 1/8 tsp dry active yeast
  • 3 oz olive oil
  • 1 oz salt
  • 1 oz granulated sugar
  • 1/2 cup hot water
  • 2-1/2 cups water, divided


Combine "Biga," flour, semolina and salt in mixer.

In separate container combine olive oil, sugar, yeast and hot water. Let yeast dissolve. Add to flour mixture. Under medium speed (with dough hook attachment) add half of water. Slowly add other half as needed. Form 8-ounce balls. Cover. Let rise overnight in refrigerator.

To use, flatten dough until very thin and spread lightly with sauce, add toppings of choice. Bake on a preheated pizza stone at 450° F until crust is golden brown, about 10 to 15 minutes. Add any fresh herbs after baking. This dough can also be used for focaccia bread.

Biga Ingredients:

  • 1-1/4 lbs hard wheat flour
  • 2-1/2 cups water
  • 1/4 oz yeast


Mix flour with dry yeast. Add water slowly until incorporated. Place in container. Cover and refrigerate. Allow 24 hours to develop before using as a starter in making pizza dough.

Makes 8 Pizzas

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