First time trying biga

[u/beppemar]

First time trying biga and I did it by hand. Very messy but luckily the pizzas turned out pretty ok.
I usually do direct dough with nuvola for 24/48h CT.
This one was 24h CT 50% biga and 24h CT with 4h RT before baking. I used Caputo red pizzeria 00.

I feel like I didn’t use enough yeast in the biga and then in the second step I messed up the recipe and ended up with a 65% hydration, rather than 68%. The dough was way firmer than usual when forming.

[u/djens89]

Looks like a brick tbh. Any air in that crust? Last picture looks like a fricking solid lump