100% Biga

1. Biga: 23h rt ferment, 16h fridge ferment 2. Add all biga to mixer with dough hook, with yeast, salt and malt powder 3. While mixing, slowly add remaining water, ~1 tsp at a time, waiting for dough to form a ball and be smooth in between water adds 4. Mix an additional 5-10 min once all water is added 5. Remove from mixer and form into one ball, preferably using middle flop technique (4-6) to keep top smooth. 6. Rest 30 min 7. 2-4 more middle flops 8. Rest 10 min 9. Ball up (ratio makes 3) and 2h rt ferment 10. Make pizza and enjoy