I'm really looking to try making this pizzarium style pizza, but there's so many different versions here I don't even know where to begin.
First, where can I find Bonci's book, and has it been translated into English?
Secondly, what pans? I see some use blue steel with great results, but thin aluminum pans are also recommended.
Finally, is a levain necessary, or do you guys think I could use some old dough as a percentage of the water weight? Just interested in trying something a little different.