Fabrizio Casucci - 50% Biga and 50% Autolysis

[Ryan R]

I tried a search to locate anyone who has tried the above mentioned recipe from "The Perfect Pizza Dough" by Fabrizio Casucci. It's on page 126 and titled "Indirect dough method with 50% biga and 50% autolysis".
I have been modifying my own 50% Biga recipe, but was interested in the differences with autolyzing the refreshment portion. I may just try it for fun, but was hoping to get some feedback or a link for previous discussions.

[TXCraig1]

Try it and let us know.

About the only thing I can add, is that most folks here have stopped using autolysis. I don't think it adds anything to pizza. Bread is a different story.