Instructions: Also, my tip for enhancing pizza with those big puffy irregular bubbles:

Start a sponge of approximately equal parts by volume of flour, filtered water with an added a pinch of yeast. I maintain this mixture in the fridge like a "sour", but I dont leave it at room temperature for long periods to attract wild yeasts and bacteria as Im not looking for a sourdough effect. As I use it, I replenish the sponge with equal parts flour and water (no more yeast will be needed) and I allow it to come to room temp briefly just to start the yeasties "feeding frenzy" - then I put return into the refrigerator until next time. When I make pizza dough I take an unmeasured glob of this (Id guess about 1/4 cup) and break it up for good distribution in the water. Also I decrease the amount of yeast the pizza dough recipe calls for by about 1/2. Not very scientific, but it adds lovely texture and flavor to the dough. If you leave it too long without replenishing and it doesnt react the fresh feeding of flour and water and/or or smells "off" - toss it and start again!

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