The Easiest Way to Make The Best Homemade Neapolitan Pizza :100% Biga Home Oven or Wood Burning Oven

This video shows the easiest way I've found to make Roberto Susta's 100% Biga No Stress Pizza dough. Here is the original video:    • Come fare la pizza Con la Biga 100% di Rob...   After doing 2 videos documenting the same interpretation on that dough, I stumbled across Vincenzo Capuano's video recipe documenting 'a cold Biga preferment in a fridge', which is precisely what I've always done. Here is that video.    • BIGA FREDDA: gestione del prefemento in frigo   In Capuano's technique - he uses 65% of the water for the Biga (not the normal 45%) and that's because it's all cold fermentation in a refrigerator. In my videos, I highlighted the "Bangetto" where one soaks the biga in a percentage of the closure water prior to closing the dough but that was with Biga made with the classic 45% of the water. What I've found is that the Biga, made with 65% of the water eliminates the need for the Bangetto and produced exceptional results. Both in a home oven on a Pizza Stone and in a wood burning Pizza Oven. Here is the Dough Recipe Shown (for 6 pizzas) : 1000kg Bread Flour 750gm Water 22gm Sea Salt 5gm Active Dry Yeast 5gm Maple Syrup (or Honey) 10gm Diastatic Malt Powder 20gm Wheat Germ Oil (or EVOO)