I made this for yesterday’s pizza. Easiest “biga” type pizza dough I’ve done. Could not use the pizza oven due to weather so just did it in the oven at 550 on a screen. It was good but not as good as the one I made today using your method of cooking in a lightly oiled skillet and finishing under the broiler. Crispiest crust I’ve ever made at home. I will try it in the pizza oven next but some how I think why not just make it this way. I could see doing several at a time. Thanks so much.
