Thanks, Peter, I just found this info in one of your old posts (the amount of water relative to the amount of flour, by weight). Thanks, as a total newbie (as you can surely tell), this is so much more involved than I realized. In the recipe you sent for the home-style neo pizza, (1.5c warm water, 1t ADY, 4c Bel Aria, and 1 T sea salt, with olive oil for the bowl), I have a few questions, then I'm going to give it a go. First, if i have IDY instead of ADY, should I add directly to the flour or still add to water to proof for 5-8 min? Second, I've been trying to reconcile this recipe (above) with your experiment in mixing 85% Bel Aria with 15% KA bread flour (which I bought today), but that recipe used a starter not ADY or IDY. Is it possible to do the 85-15% split, and use IDY? Lastly, if I do combine the Bel Aria and the KA bread flour, what is my kneading time and rise time (sans proofing box!), is it still approaching a little over a day (29 hours)? I believe your 29 hours were all at room temp, is it possible to put the dough in the refrigerator over night? My actual "last" question, is there a resource I can read that might get me from zero to partially fluent in understanding the basics and some finer points of dough (e.g., American Pie by Peter Reinhart or the Bread Baker's Apprentice)? Thanks again.