70% biga with only Tipo 1 flour

This was the first time I've used only Tipo 1 flour for my dough, both for the biga and also final dough. It happened by mistake since I couldn't find the 0 flour in my house 🤣

This was a 70% biga, 75% final hydration, all done in 25/26hrs.

Dough was very light and flavourful 😋🤤and adjusting yeast quantities this could easily do another 12/24hrs(which I may try next time).

In the pic a simple tomatoes base topped with guanciale, parmesan, black pepper and loads of basil pre bake. Post bake some more parmesan, black pepper and basil and some EVOO. 😍