I would make a runny biga. The more watery it is, the quicker it will ferment and produce complex flavours.
I would keep the biga in a warm environment, say about 30°C give or take. Note that if you go too warm or leave it too warm for too long you might start producing some off or fruity flavours and this is beyond the scope of my experience so YMMV and you would need to fiddle around with this to get it right.
I would replace a small amount of the liquid with something high in lactic acid such as sauerkraut juice or other naturally pickled brine. Watch the salt content though and adjust accordingly. This is to introduce lactic acid to replicate more complex flavours somewhat like you'd get from a longer ferment with sourdough. You could also just use powdered lactic acid however most people who aren't making their own vegan cheese or certain types of beer almost certainly do not have this on hand so...
I would use about half a teaspoon of diastatic malt per two cups of flour except in a situation where the pizza is going into a high heat oven to make an authentic Neapolitan pizza. You may want to consider adding in some additional wheat gluten/seitan especially if you're using low quality flour or all purpose flour to compensate for the inhibitory effect on gluten development.
If you happen to have sourdough starter laying around, use that as a substitute for flour/water accordingly and there's virtually no limit to how much starter you could use (within reason) but you probably don't have sourdough starter on hand.
I would make a runny biga. The more watery it is, the quicker it will ferment and produce complex flavours.
I would keep the biga in a warm environment, say about 30°C give or take. Note that if you go too warm or leave it too warm for too long you might start producing some off or fruity flavours and this is beyond the scope of my experience so YMMV and you would need to fiddle around with this to get it right.
I would replace a small amount of the liquid with something high in lactic acid such as sauerkraut juice or other naturally pickled brine. Watch the salt content though and adjust accordingly. This is to introduce lactic acid to replicate more complex flavours somewhat like you'd get from a longer ferment with sourdough. You could also just use powdered lactic acid however most people who aren't making their own vegan cheese or certain types of beer almost certainly do not have this on hand so...
I would use about half a teaspoon of diastatic malt per two cups of flour except in a situation where the pizza is going into a high heat oven to make an authentic Neapolitan pizza. You may want to consider adding in some additional wheat gluten/seitan especially if you're using low quality flour or all purpose flour to compensate for the inhibitory effect on gluten development.
If you happen to have sourdough starter laying around, use that as a substitute for flour/water accordingly and there's virtually no limit to how much starter you could use (within reason) but you probably don't have sourdough starter on hand.
That's all that comes to mind.