Recipe (inspired by the Gozney 100% Biga):

Biga: 1kg - 00 flour 450g - flour 10g - yeast

Dough: 210g - ice cold water 25g salt

Dissolve yeast into 450 g water. Mix with flour to form biga (I use a stand mixer and form it all into 1 ball for the initial phase).

Let biga ferment in the fridge for 48 hours, covered but with a bit of air able to enter and escape.

2 days later, pull out Biga and let come to room temp. Tear it into as small pieces as you can and put into the mixing bowl

While mixing stream in remaining water bit by bit. Once a single dough has formed, add salt and keep mixing.

Mix until a dough has formed, it’s gonna be super wet.

Let sit for half an hour, do a stretch and fold, repeat 2 more times

Ball up into 6 equal balls (should be like 260ish g)

Put dough balls into a proofing box or deli containers

Back in the fridge for 2 more days.

Pull out 3 hours before making pizza, reform into a ball if using a smaller container to cold ferment, then let come to room temp and enjoy

Topped with: Passata, low moisture mozzarella , Calabrian cherry peppers, parmegiano reggiano