Thanks. Your help is always welcome.
You may recall that you responded to one of my posts on take-and-bake. But to help refresh your memory and to learn more about take-and-bake, you can take a look at Replies 343, 349 and 362 (plus some follow-on posts), starting at http://www.pizzamaking.com/forum/index.php/topic,576.340.html
on the Lehmann thread.
To learn about starters, you might want to take a look at the section of the forum called "Starters/Sponges". I personally think that starters (preferments) are a very useful addition to pizza dough making, but they are fairly complicated to learn and understand and they require a fairly serious commitment to use. You will better understand what I am saying when you look at the abovementioned section on starters/sponges. You might also find it helpful to take a look at the Pizza Glossary, especially terms like preferment, starter, sourdough, levain, sponge, poolish, biga, pate fermentee, chef, and old dough. Most of these terms come from breadmaking but can be applied also to pizza dough making.