This is my second ever square inspried by Steve - http://www.pizzamaking.com/forum/index.php/topic,20876.msg208710.html#msg208710
The preferment was a pancake batter thick flour and water mixture with half a pack of ADY and a couple Tbs of Ischia culture. I let it ferment for about 4 hours. I let the dough rise for about 2.5 hours then shaped it and let it rise for another hour. I topped it with some mozz and provolone and baked at 550F for about 10 minutes. I pulled it out and then topped it later with the tomato sauce (left over from my last pizza night + calabrian chili oil) and baked for another 4 minutes at 450F.
It was beautifully soft, flavorful, and delicious.