Part 2 of my biga dough series. This is the Detroit Style Pizza made with biga.

This takes you through the mixing, stretching, and topping of the dough.

For the Detroit pizza:
Biga:
207g Bread flour
104g Water
.2g Instant dry yeast

Main Dough:
283g Bread flour (I added 25g after mixing in the biga to fix my mistake. Forgot to mention in video)
228g Water (178g + 50g for autolyse)
12g Salt

Total weights:
440g Bread Flour
332g Water
12g salt
.2g IDY

75.5% hydration

IG: hifirepizza

Comment below with questions or suggestions.

Still new to making these videos. It’s a learning process. I appreciate you taking the time to watch!