Re: Why is there mould forming

Correct, he is using a high inoculation of (seed, starter, sourdough culture, sourdough polish) whatever you want to call it.  The point of the high level of starter inoculation is to have his dough ready the same day he mixes it.  You definitely don’t have to use a teeny tiny bit of starter in your dough and multi day ferments to make especially great pizza.