I will say, though, that the amount of starter you are using (7%) is more in line with an 15 hour room temp ferment in the 75 degree range.
That is interesting to note. I didn't even realize there was a rule of thumb for % of starter to fermentation time. What I did was feed my starter and when it peaked (after about 4 hours) I used it in the pizza recipe. The pizza dough doubled in about 12 hours so I baked it then. Does any of that sound different than the typical way to use starter for pizza?
If I understood your posts at Replies 12 and 13 correctly, the doughs described there were fermented at room temperature. Is that correct? Either way, as the other members have noted, the type and amount of kneading will usually be dictated by the type of dough and pizza you are trying to make and when you plan to use it.
You are correct Peter, the doughs were fermented at room temperature. And I think I was a bit ambiguous in some of my replies just throwing around the word method maybe without specifying to what I was referring. I'm afraid I have limited experience with different kinds of flours with different protein contents. I guess that is why I ask the experts
Anyway this is an interesting discussion, thanks dellavecchia, Chau, and Peter for the input!
I really enjoy the video by Bill/SFNM, he is using the "Tartine" method. It's not really what I have been doing for mixing & kneading the dough but I think it falls in the same vein. I'll have to try the Tartine method once I read the book and understand the ins and outs of it.
From Reply #57 http://www.pizzamaking.com/forum/index.php/topic,12122.msg132086.html#msg132086