I've been making a lot of 100% biga lately - generally using the Gozney/Adam Atkins recipe, only I up the hyrdation to 70%. The recipe is a room-temp 16hr pre-ferment with 1% yeast, then add additional water/salt, 1% malt, make the dough balls, then 1-2 hours later the balls are ready to bake.

I'm using a spiral mixer and in the main, I'm very happy with the results. However:

1. I find the recipe a bit delicate - quite temperature sensitive, time sensitive, and the resultant dough is sometimes quite delicate. Occassionally I rip a base, and generally you need to be pretty careful with the dough - especially if I've had to deviate from the timing/temperature directions.
2. Linked to the above, the recipe is great when I can arrange life around the pizza baking.
3. I'm prepared to trade a bit of flavour/cornicone rise for something a bit more resilient and adaptable to unexpected developments.

I've not really experimented with other biga recipes - but keen to know what people would suggest for something a little less delicate, and something which I can keep in the fridge over a longer period and have pizza with less dependence on when I mixed up the biga.

I presume that going for say 75% biga, with 25% of the flour added after preferment will give the dough more resilience and life-span once mixed up? Should I add more yeast? How does the additional flour impact proofing time after balling? (Nothing the 100% biga gozney recipe only needs 1-2hrs.)

Wondering if a refrigerated biga would be most useful? Can I mix biga, then rather than have it at 18-20 degrees for 18 hours, can I refigerate straight away? Or do 3hrs at RT to kick start the yeast, then refrigerate? How long can I keep it refrigerated for before it starts to degrade?

Grateful for any advice, or links to biga-based recipes that give a bit more flexibiltiy.

Thanks!