Pizza dough with biga

[Dainius]

Hello, I have a question concerning biga. Biga is a firm ball of dough of slower fermentation and intended to enhance flavour of pizza crust. Isn't the same purpose achieved with overnight (or 1-2 days) cold fermentation of dough boules? Thank you. Dainius

[Toomulla]

the use of a biga will enhance flavour but won't do much for workability. a cold ferment improves flavour, texture and workability. it is also one less thing to do on the day