Best one yet

My best pizza to date – I'm very happy!

Caputo cuoco flour

Dough hydration – 67%

Preferment – 100% biga hydrated at 45%
Yeast – 0.3% in biga only

Timing:

Biga – 5h at room temp, fridge overnight

Next day make the dough, make sure it's strong and create balls (this one was 275g)
Leave balls 1-2h at room temp and in the fridge for 2 days.

Bake day:

I par bake in electric pizza oven

Take the balls out of the fridge 1-2h before baking.

Set the temp to 350 C and bake with sauce only for 2 min. Then put rest of ingredients and set the temp to 440 to finish the bake. This way the top gets max heat since the heating element is on.