Milk Kefir Pizza, two more attempts

Two more attempts were made with using a milk kefir poolish in the pizza dough.  The milk kefir poolish does leaven pizza dough, but it is slower in my opinion that either commercial yeasts or other starter.  The one milk kefir poolish dough was made the Friday before and the other milk kefir poolish dough was made 11 days before I used the dough ball to make the second set of pictures of pizzas.  Both of these dough balls were baked into a pizza on 11/23/10.

Norma