Do you use a starter?
If so, long do you ferment it? How long can or you store it? Should you
store it before using it? Do you save a bit of dough from one pizza, and use
that as a starter at your next pizza attempt?
Do you add yeast in addition to the yeast already in the starter?
Have any tried other flours. What is your favorite unbleached, wheat, though
white flour. I have started trying 50% whole wheat, to raise the glycemic
index of the whole pizza. If you're prone to hyperglycemia, as I am, you
should be addressing this, to prolong life.
Happy New Year