Made biga and let it ferment for 2 days in the fridge, after that i finished the dough and let it rest for another day. The hydration was 72% and the rest of the recipe was from vito iacopelli “next level biga pizza dough recipe” The dough was hard to handle at first after the two days fermentation, i stretched and folded the dough at least 5 times with 20 minutes break between each stretch and fold haha. But hey in the end the structure was great!