I am in the process of making a Tiga for the pizza dough with starter. The Pizza Bible says it will be thick. Is it thick like a little pizza dough?
The Tiga recipe has a hydration level of around 71%. Most doughs are in the 60-65% range. Although, some really wet doughs will be in the 70%+ range.
To answer your question, it'll definitely be thicker than a batter (e.g. pancake batter), but not as thick as your average pizza dough.
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