This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a starter (natural levain) and commercial yeast. It is featured on pizzaquest.com:
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.
Experiments with Autolyse (Autolysis)
An autolyse stage, as used in the making of bread, was first introduced by Professor Raymond Calvel. He noticed that when the dough was given a chance to hydrate when first mixed without the addition of salt (or other ingredients besides flour and water), it produced a superior outcome in the final bread.