Previously I showed the difference between direct Pizza dough and pre-ferments in terms of composition.
This is how to combine each with the remaining ingredients to make a final dough at 65% hydration.
Biga: Starter (200g flour + 65ml water + 1.2g yeast) + 200g flour + 195ml water + 12g salt
Poolish: Starter (200g flour + 200ml water + 1.2g yeast) + 200g flour + 60ml water + 12g salt
Sponge: Starter (200g flour + 130ml water + 2g yeast) + 200g flour + 130ml water + 12g salt
Direct dough: 400g flour + 260ml water + 4g yeast + 12g salt
