I was doing some experiments today, mostly for romana in teglia/pizza bianca.
So I had:
strong flour (W360)
80% hydration total
1% yeast
2% salt
Biga prepared 20h earlier with 50% of the flour, 50% hydration, 1% yeast. Mostly in the fridge
Bulk proof until doubled in volume.
When preparing the balls for the pizza in teglia, I decided to leave two balls of 250g each to try high hydration round pizza. Then I waited for them to double during the final proof and cooked at 350C (on a baking stone, not a biscotto).
In the end the result was fine, but I would never to contemporary pizza with a biga, and with these hydrations. Not worth it, IMO.
Cooked in a spice diavola pro 2.0
by IronPeter