I see from your link that Prof. Calvel called this “hybrid” or levain de pate, when mixing a natural starter or preferment with a small amount of yeast. Some day I would like to purchase “The Taste of Bread”.
I was worried that feeding the starter and then making this dough for the pizza, in amount of time I had to spend yesterday wouldn’t be enough time, so that is why I added the ADY for extra insurance that the dough would rise. I wanted to make this dough Saturday night, but didn’t have time.
I would also like to get my starters up to speed and then see how much different they are in the taste of the crust. This crust did have a different flavors than any other crust I made. The inside was nice and moist and the bottom and rim had a little crunch. There even was a small complex taste to the crust. I don’t know which yeast won out, but at least I had a chance to experiment and watch how this dough behaved. I wondered if I had used a smaller amount of ADY and let the dough proof at room temperature and then cold fermented the dough ball, what would have happened then.
I did notice the dough and then dough ball rising fast, since I had used ADY. I can understand I will be able to get more complex flavors when just using the starters I just activated. It might take me awhile to go about trying all of these ideas out, but this will be another part of my pizza making journey.
Thanks for the links and information,