This post
http://www.pizzamaking.com/forum/index.php/topic,5585.msg47336.html#msg47336 explains how I "started" the starter.
Here is the formula I used:
Total Formula:
Flour (100%): 463.49 g | 16.35 oz | 1.02 lbs
Water (61%): 282.73 g | 9.97 oz | 0.62 lbs
Salt (1%): 4.63 g | 0.16 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Oil (1%): 4.63 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Sugar (1%): 4.63 g | 0.16 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Total (164%): 760.12 g | 26.81 oz | 1.68 lbs | TF = 0.101
Single Ball: 380.06 g | 13.41 oz | 0.84 lbs
Preferment:
Flour: 45.61 g | 1.61 oz | 0.1 lbs
Water: 106.42 g | 3.75 oz | 0.23 lbs
Total: 152.02 g | 5.36 oz | 0.34 lbs
Final Dough:
Flour: 417.88 g | 14.74 oz | 0.92 lbs
Water: 176.31 g | 6.22 oz | 0.39 lbs
Salt: 4.63 g | 0.16 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Preferment: 152.02 g | 5.36 oz | 0.34 lbs
Oil: 4.63 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Sugar: 4.63 g | 0.16 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Total: 760.12 g | 26.81 oz | 1.68 lbs | TF = 0.101
As you can see, I went with 20% preferment. I made the dough balls, then let them sit out at 73deg F for 6 hours. They already started to slightly rise during this time. I then put them in the frig in dough retarding pans for about 20 hours. I used the 13" formula, although I stretched the pie to almost 14" with a very thin outer rim (crust). The pizza was really thin and crispy. I cooked it at 550 (45 min oven pre-heat) for 7 mins, then kicked the top broiler on for 2 mins at the end. I used this new Biazzo part-skim cheese from wal-mart (of all places). It only cost $3.17 per pound unshredded. Man, it is REALLY good. I think it's better than polly-o part-skim. I just cut it up into small cubes and it melted wonderfully. Check out this pics:
