This week I did a 40% biga using Nuvola Super, refreshed with Pizzeria and sourdough starter. 65% hydration, so a biga/sourdough hybrid I guess
I thoroughly enjoyed working and eating this dough. It had a nice puffy cornicione that was still a bit crispy.
The last photo is how my five year old eats his pizza!
by chetdesmondbluerose