Hey there new to the forum and this is my first question. Been making pizza for a while at home but just getting into getting better at it. Currently my hydration % is 65 and I use 00 flour for the texture but add .5% vital wheat gluten for dough strength. I been toying with a starter and fresh yeast. What do you find to be better? I've been making the dough letting it rest for a bit then shaping the balls and letting the refrigerator do the cold ferment. I've been reading some about the bulk ferment before shaping at a higher temp and would like more info thanks for the help!