Good Afternoon. First I should apologize for not getting back sooner to you & PETER. My problem is that I am computer illerate & I cannot find the posts that I would like to re-read. Also if that isn't enough, I am of advanced age & I do not remember current happenings most often. To answer your question...... YES!!!, I do bake pizzas approx 1 1/2 pizzas weekly. I make 6 balls per month. 7 .75, oz/ about 9 inch in diameter... baked as thin crust pizzas(Is there any other kind???) LOL. PF, my recipe or how I make them are not any better nor superior than anyone else's. We both agree beauty is in the eye of the beholder. I do not like to criticize anyone for lack of knowledge instead when I see it, I politely offer my help.Which can be accepted or rejected. Lack of knowledge or baking science leads to failure. I think we both agree that we learn more from our failures than our suceesses. I do not use very expensive topping ingredients because my strong opinion is that 85% of the pizza pie is in the crust, & not in the topping quality. Hunt's & S&W brand tomatoes are xlnt brands. So is Polly-O mozzie cheese Nothing wrong with canned mushrooms that is if you marinate them for about 4-6 hours first. The baking procceedure is most important next to the type of flour & proper mixing & dough handling when using home style ovens Iike, G.E.,Whirlpool ,Hotpoint, Kenmore, ete. Using this type of oven is not the same as the large bread ovens like ROTO-FLEX & BLODGETT OVENS. Nevertheless PF, using certain simple tecniques the home pizza can be almost as good.
You asked me for my opinion on starters, Pf, the only one I prefer to employ is the "TRUE POOLISH".
As it then qualifies to be used in the autolyse technique properly& efectively. I always use those two tecniques for yeasted lean breads & pizzas, as pizza is included it is just a variation.
PF thank-you for your interest in me, I sincerly appreciate it. I enjoyed being with you this morning. Good luck to you & have a nice day my friend.