Tonight I made a pizza using two teaspoons (100 % grape starter I started 3 years ago) starter. My plan was to make a 24 hour room temp dough ..but after 12 hours it had doubled and I placed it in the frig for 12 hours with a two hour room rest before opening the skin. All went well and the pie was very good. Just cheese and anchovies. It was about a 12 min, bake. Flour Pendleton,water 64%, 2 t sd starter and 1.25 t of salt. Next time 1 t of yeast.I baked at 550 in pan for for 5 min then to stone for about seven more. Patrick
