How to make Neapolitan Pizza Dough, in a Stand Mixer - 50% Poolish + 50% Biga @ 75% Hydration

I've always been curious about a pizza dough made by combining half of the flour via Poolish and the other half of the flour via Biga: 50% Poolish and 50% Biga. Because of the water ratios required to make Poolish & Biga, our minimum hydration rate is 75%. Here is the Recipe I followed: Flour 562gm Water 421.5gm Salt 17gm Yeast 3.6gm Here's Roberto Susta's Biga No Stress Technique, from Vito Iacopelli:    • REAL METHOD HOW TO MAKE THE BIGA - NO KNEAD   I'm pretty sure I discovered why this isn't done - it's more work than either Biga or Poolish themselves & the rehydration process on the second day is effectively how you close a Biga dough. The undercurrent here was this notion that 100% of the flour in the pizza dough would be prefermented and optimize the digestibility of the pizza. Now; if I'd simply made a 100% Biga dough (only adding remaining 50% of the water & all the salt on the dough closure), the rehydration is effectively the same as this video, all the flour would have been prefermented and it would be less work that what the video depicts. The results of the pizzas here were outstanding - as they usually are when I get to 75% Hydration (poolish or biga), if I'm honest. So, it was a fun experiment and I see why this isn't really done!