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hakata ton ton

@that's amore: thanks for the complement! I ordered my sourdough starter from the King Arthur flour website. They send you a small amount of starter (which is just a poolish of flour, water and the natural yeast), which you wake up by adding more flour and water. As far as my recipe goes, I keep it very simple: flour, water, starter, salt. The most useful thing I've learned about my dough is to just leave it alone sometimes. I start out with a thick batter like dough, let it rest (autolyse), then come back at it in about 15 mins and add more flour, mix it up, let it rest, then hand knead for a few minutes. The less you do to it the better. Then I divide up the doughs and let them rise in the fridge for a day or two. The first time I read about the autolyse (resting) time was on Jeff Varasano's recipe website. It said, "the flour and water should sit together for at least 20 minutes before kneading begins." So I did just that: let the four and water sit in a bowl (without mixing it). I realized after a few terrible pizza's, that I must have made a mistake. Live and learn, just never stop making pizza!

I miss UPN.... :(

I think if you went and paid attention, you might learn something about good pizza.