DiMuzio's Pizza Dough with Biga

DiMuzio's Pizza Dough with Biga #1 and #2

This recipe looked intriguing. The biga is essentially a starter with commercial yeast. Have-ta try it!

Based on following straight dough percentages (by weight):
Bread flour 100%
Water 65%
Salt 2.2%
Yeast 0.4%

Makes 2 12" pizzas (170g dough balls)

BIGA
Bread flour (100.00%) 60g
Water (60.00%) 36g
Instant Yeast (0.10%) 0.06g (a micro pinch)
(final BIGA weight: 96.1g)

FINAL DOUGH
Bread flour 180g
Water 120g
Salt 5.28g (1 tsp + small pinch Morton's Kosher)
Instant Yeast 0.90g (1/4 tsp)
Biga 96.06

1. In a bowl, combine water + pinch of yeast to dissolve. Let sit 2 minutes. Mix in bread flour til smooth. Cover & let sit at room temp (70 degrees) for 24 hours.
2. The next day start the final dough: first dissolve yeast in water. Let sit 2 minutes.
3. To mixing bowl, add flour, then biga, then salt. Knead in stand mixer for 10 minutes at speed 1-2 on Kitchenaid.
4. Cover & let rest for 15 minutes.
5. Cut dough in half, and shape into two rounds.
6. Place in FLOURED covered container, and refrigerate 4-12 hours.
7. About 45 minutes before baking, preheat oven to 550 degrees.
8. Remove dough from fridge.
9. SHAPE IMMEDIATELY, onto cornmeal or semolina dusted peel.
10. Add cheese first, then toppings, then a little sauce, maybe a little more cheese, and finish with olive oil.
11. Bake at 550 for 5-6 minutes.

Notes:

• The biga is very similar to the firm starter that I keep, in terms of consistency, but perhaps a tiny bit softer. #1 is made with the biga as in the original recipe, #2 is being made with firm (Columbia) sourdough starter.
• #2: went in fridge 745p this evening. They will have been in the fridge for about 48 hours when they are baked off tonight.
  

#1 Results:

• Makes for a thin crust, 12-14" pie.
  
• Baked for about 7 minutes at 550F on new Saltillo quarry tiles.
  
• Decent browning; crust bottom was really thin but hard (I hesitate to use the word "crisp"), with a good bit of "tug" and chewy...interesting texture. Not very thick so there's not a whole lot more flavor to the crust. Wasn't bad at all, fairly tasty in fact. Flavor-wise, I couldn't taste any sourdough.
  
• Overall, kinda "meh"; fine I suppose if you want a thin crust pie. I think I like the last 2 pies (yeast #1 and #2) better.
• Tell you what though...THE NEXT DAY this pizza reheated better in the micro than any other EVER, and had a fresh Papa John's texture after reheating! The amazing reheatable pizza!!