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I believe that you want to be able to mix, knead, and shape the dough like in a fast food pizza establishment. They use special flour mixes with chemicals designed for this stretch and fast rise process. A good quality restaurant uses a 1 to 2 day cold rise process. After removing the dough from the fridge with oil on the outside is kneaded into the ...


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I've only ever used white flour and water, nothing else. I mix mine with equal weights of both to get a 100% hydration starter. Nothing else is at all necessary.


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I've never used anything other than good old bread flour or all-purpose flour. I've had a lot of success with Peter Reinhart's system of doubling the weight of your starter with equal parts flour and water. In other words, if your starter weighs 4 ounces, feed your starter with 2 ounces flour and 2 ounces water. Hope this helps!



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