FLOUR (biga + 2nd day)     100.00%
 WATER (biga + 2nd day)      70.00%
 SALT  (2nd day)              2.15%
 YEAST (biga + 2nd day)       0.54%

 BIGA WT. AS % OF TOTAL WT.  20.50%

 BIGA WATER / BIGA FLOUR     66.66%
 BIGA YEAST / BIGA FLOUR      0.14%

We lightly sprinkled Tony's garlic oil (p.29) over half the crust; to our surprise, that half tasted noticeably better than the half with no garlic oil (!). So please spend the extra 5 minutes of 1st day prep time, putting the garlic oil together. You'll be rewarded, just as we were.

Really pleased with my DIY clone of Mike's Hot Honey for pizza, here's the recipe

(the ingredients)

I didn't learn about Mike's Hot Honey as a pizza garnish / ingredient / topping, until reading Peter Reinhart's book "Pizza Quest" this month. And oh boy is it a great addition IMO.

So I set out to find an acceptably close DIY substitute. And, on trial number 8: success! Here's the recipe I'm using

4 oz (118 ml)        Honey -- I used Trader Joe's Mostly Mesquite    
2 teaspoons (10 ml)  Aji Amarillo chili paste from Peru    
1 Tbsp (15 ml)       apple cider vinegar    
1 Tbsp (15 ml)       water    

PROCEDURE    

1. Put honey and chili paste in a small saucepan.  Stir together over medium heat, bring to a boil    
2. Reduce heat to medium-low and simmer for 4 minutes, stirring occasionally    
3. Remove from heat and let cool 2 minutes    
4. Add the 1 Tbsp cider vinegar and the 1 Tbsp water.  Stir with wooden utensil / chopstick    
5. Let cool another 3 minutes, then pour into glass bottle for storage.  Use a funnel      
6. Enjoy!

The label on the original Mike's Hot Honey bottle says it includes peppers sourced from Uruguay, Peru, and Brazil -- so, with only one pepper type, this can't possibly be a 100.00% perfect copy of the original. But I'd say it's awfully damn close, and the ingredients are easily available: (Aji Amarillo at amazon)