72h BIGA Experiment: 1g vs 5g vs 10g – Welcher Teig wird perfekt?

72h BIGA: What amount of yeast makes the perfect pizza dough? I'm testing 1g, 5g, and 10g of yeast—same flour, same conditions, three completely different results. Friends, you'll be surprised. ... 🍕 THE BIGA RECIPE (for 3 pizzas, 280-300g each): 500g Nuvola, Manitoba, or Farina 14 flour 250ml cold water 1g, 5g, OR 10g fresh yeast (depending on the variety) 🔁 Add the BIGA to the main dough: After 24 hours, dissolve the biga with another 100ml of ice-cold water. Add 15g salt. Knead until a smooth dough forms, then proof for 2 hours at room temperature. 📌 FOR 6 PIZZAS: Double the flour and water—the amount of yeast remains the SAME (1g/5g/10g)! 🔥 MY PIZZA OVENS FROM THIS VIDEO: 🛒 Glowen Raptor 1 with turntable — 5% discount with code "COOKINGITALY5": https://www.glowenoven.com 🛒 UNOLD ENZO — 25% discount directly from the manufacturer: https://www.UNOLD.de 📦 MY EQUIPMENT: 🔗 1-liter dough container (round) — perfect for biga: https://amzn.to/4wfi63r ⏱️ CHAPTERS: 0:00 – Intro 0:17 - Preparing the Biga 1:35 - Comparing Preferments 3:15 - Water Temperature 4:00 - Recipe Amounts 4:35 - Main Dough in the Machine 5:05 - Beating and Folding 6:17 - Shaping Dough Balls 8:50 - Spreading the Dough 11:00 - Dough Compare 11:25 - Topping and baking 12:00 - Electric oven result 12:45 - Gas oven result 14:20 - Taste test and conclusion 💬 NOW IT'S YOUR TURN: Tell me in the comments: How much yeast do you use? 1g, 5g, or 10g? I want to see what the community does! Tag me with @Cooking Italy if you try it. 📺 MORE PIZZA KNOWLEDGE: ▶️ Poolish vs. Biga — The ultimate comparison:    • Poolish vs. Biga: Ich habe einen klaren Fa...   ▶️ 24-hour pizza dough: 60% vs. 70% hydration:    • 24 Stunden Pizzateig: 60% vs 70% Hydration...   ▶️ Freezing pizza dough — The right way:    • Pizzateig einfrieren und auftauen – So geh...   I'd love it if you wrote to me and told me how you liked it and what the results were. Cheers! Domenico