I either go for a short rise duration when there is not much time to spare with
- 300 g flour
- 10 g starch
- ~3 g olive oil
- ~100 g water
- 1 yeast cube
- 4 g salt
I shape the pizza directly then let it rest until the oven is preheated which usually takes around 30 minutes.
Or I go for a 2 day dough with a pre dough of
- 100 g flour
- pinch of yeast
- ~100 g water
Which I mix with the remaining
- 200 g flour
- 4 g salt
- ~3 g olive oil
after ~12 hours.
Then I let that rest for another 2 hours. I haven't really worked out a routine yet on the fermentation.
I am using corn starch. I don't have any scientific proof but the dough just feels more flexible adding some.
Patience is a virtue, I will try to be patient. Thank you for that advice. Definitely have to read up more on the topic of kneading and resting.