Pizza with Starter project

[forzaroma]

After over a week feeding my starter i finally made a pizza with 100% natural starter. This was my process:

100 percent hydration was used in the starter after fermenting for 10 days on my counter with daily feeding i took 4 ounces of the starter added 2 ounces of flour and 1 ounce of water mixed together in a bowl and let sit out overnight on my counter. Next day added 8 ounces of flour to that mix and another 5 ounces of water. Mixed in my KA until incorporated added 1 tsp salt and 1 1/2 T oil. balled at around 9 oz and put in fridge for 24 hours. Took out after 24 hours let sit for 2 hours before baking and forming my pizza.

!st pic is crumb shot 2nd is I actually made a sour dough loaf day before

[forzaroma]

Nobody lol?

[PizzaPolice]

Looks very good!  What kind of "natural" starter? 

[forzaroma]

100 percent hydration: so 50% bread flour 50% water ded an ounce of each daily.

[PizzaPolice]

So...  you wrangled a wild yeast out of thin air?  WTG.  How did it taste?

[forzaroma]

Yes it tasted really really good. i followed this: http://slice.seriouseats.com/archives/2010/11/how-to-make-sourdough-starter-day-0.html

[Mick.Chicago]

Congrats!  My starter was it self caught from my kitchen!  I'm still amazed and amused every time it works!   I've also dried some out for future sharing and re hydrating just in case I kill it!

[forzaroma]

Mine is in the fridge now. Do I still feed it while in the fridge?

[Mick.Chicago]

I think so?  Once a week isn't it?