Gradual building of sourdough pizza dough

[sallam]

Greetings

I intend to try this.. build pizza dough gradually over a week..
I mean.. build a small amount of levain from a sourdough seed, or a piece dough from the previous batch, leave in room temperature until it collapses and overferments a bit,  then add water and flour, and keep repeating and building up as such for a few days or even a week, until I come up with the desired final dough weight. Then keep a piece of it to build the next dough, and so on. The intention is to get a richer complex flavor and reserve the beneficial flora when avoiding the use of a fridge for sourdough. Professor Raymond Calvel says..

the storage temperature should be kept at l0°C (50°F) or slightly higher in order to preserve intact the flora that make up the natural levain or "sourdough." At a temperature lower than 8 to l0°C, part of the flora is damaged, and the bread loses some of its distinctive characteristics. That is not to say that fermentation is inhibited: the chef and the sponges rise correctly, but the resulting loaves do not have the distinctive aroma of bread made with a natural levain.

Does anyone has experience with that RT gradual dough build method ?

[Heikjo]

How will the baking abilities of such a dough be? Won't the flour from the earlier stages be "spent" and not contribute much to the dough structure, gluten network etc?

[sallam]

How will the baking abilities of such a dough be? Won't the flour from the earlier stages be "spent" and not contribute much to the dough structure, gluten network etc?

Once 50% of the desired dough weight is reached, I would add the remaining liquid and flour, S/F, ball and proof in trays. That way at least half of the dough has enough power for oven rise, while the first half would supply plenty of acquired healthy acids..