Tried a 50 % BIGA. Came out completely unshapable. Way too sticky. Ripped apart if you just looked at it funny. Pic is from a rescue operation of an involuntary calzone. Almost impossible to transfer to a peel. Let alone launch into the oven. Any pointers?
### 50% Biga Pizza Dough (6x 250g)
* **Total Hydration:** 65%
* **Biga:** 50% of total flour fermented at 45% hydration with 0.3% Instant Dry Yeast.
### Timeline (24h Total at Room Temp)
* **Biga:** 16 hours (shaggy mix of half the flour, 38% of total water, all yeast).
* **Bulk Proof:** 4 hours (incorporate remaining flour, water, and 2.7% salt).
* **Ball Proof:** 4 hours
by gneisenauer