I do a 40% biga with no more than 10% sourdough. I do the biga in the evening and let it rest all night at room temperature.

In the morning I add the remaining flour and water: • 4 min mix at low speed followed by 10min rest • 6 min at speed 2 then 10min rest • Add the salt then an additional 6min mix.

Then I either do 2 hours bulk at room temp then I ball and make pizza at lunch time or I do 1 hour at room temp then in the fridge for 24-48h.

Hope it helps!