Since I have started reading this forum, I have been very interested to read and understand some of the various techniques used for a variety of pizza crusts. I have adopted the slow cold fermentation approach and have been extremely happy with the improved taste of my crusts.
Today I decided to continue my experimentation by making a "biga" to make focaccia which I haven't done before. I used the Better Focaccia recipe and technique from the Sept/Oct 2010 Cooks Illustrated except I deleted salt and cut into 4 parts to use in a smaller personal pizza pan size (with just 1 TBSP oil). I sprinkled with Pennzey's Mural of Seasonings instead of fresh herbs. I was very happy with the results and it helped reinforce what the folks on this forum are talking about when they recommend certain techniques about pre-ferment, hydration, etc. It was helpful to try a different approach and taste the result. Next I hope to buy a scale and try some of the pizza recipes using a biga.
Sorry I have not included the recipe but it is three pages long!(mostly explaining techniques and effects, but still a simple recipe).
