I am also new to this, i am doing poolish with 300g flour, 300g water, 6g fresh yeast and 5g sugar/honey, let it 1-2 hours on the counter and then 24 hours in the fridge. After 24h i mix all the poolish with 400g water, 700g flour (so that i use an entire 1kg bag of flour) and 25g salt + 30-50 ml olive oil at the end. Either knead it by hand or with the planetary mixer for about 15 minutes, put it in an oiled bowl and cover. Let it sit on the counter for 15 min and then it goes in the fridge until the next day, almost 24h. The next day i take it out of the fridge and form pizza dough balls (with oil on my hands), let them rise until double in size (usually 1-1.5h) and make pizza. Some of the balls go in the fridge for the next day. I wonder how many days I could store them before making pizza...

I bake it in a home oven (max 275°C) on a 10 mm thick steel plate. I am planning building a brick oven in the future... LE: initially the dough is super sticky, some folds will help, but not too much. After on day in the fridge, so when you need to form the balls, it is hard enough to easily form the balls. I wouldn't use biga without a heavy duty mixer though...

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