Finally, after a second try(see previous entries) with an Italian culture, I decided it was ready (though it may not have been fully), and using the recipe for Jeff's Famous Pizza, baked 5-6 of these experimental pizzas in my brick oven. See pictures below. I was very happy with the results as were my neighbors who were invited over for taste testing. The dough, however, is not easy to handle, very delicate and as you can see, one of the pizza is less than perfectly round. The trick is to get the dough ball out the container without mangling it. The next time I am going to shorter then length of time that I take the dough out of the refrigerator and remove it from the container. It should be stiffer and easier to remove. Then I will let it sit for a while before stretching. Taste was excellent. Thanks for the forum in getting me this far.