I started a 18-24 hour sd room temp. pizza tonight. My dough is 16 oz. made at 60% maybe a bit higher as I added about a tablespoon of water during the final mix. I added 1 t. of my 100% sourdough ,water was at about 50 degrees. It has been about seven hours and there is some minimal activity. I will keep you informed. Any ideas welcome. My recipe is mine but influnced by the Pizza Rachel posts. Patrick
