All hail the bigator

Hello! My first biga attempts were a bit of a failure. Still, I decided to give it another try: I used Julian Sisofo's Biga 2.0 recipe. And… Wow, just wow! I ended up cooking the best pizzas I've ever made! The dough was so soft, light and airy. It felt like rediscovering how to make pizzas even though I've been doing it for years. I wasn't expecting the dough to expand that much once in the oven, hence the huge crust (I prefer it a bit smaller).