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@Dogs
I've been making sour dough for a while now, and I've been using this recipe
http://www.telegraph.co.uk/foodanddrink/recipes/10638854/Pizza-recipes-the-perfect-dough.html
I've been making my dough a few days in advance, even up to a week, and its been fine (a month is probably too long), smells a bit like vodka when taking it out. I always take it out of the fridge in the morning to let it warm up, its certainly more malleable and less elastic.
Cooking wise, I was using a piece of granite, until it exploded. Now im using a piece of steel thats 5mm thick which I've had better results with (it was cheap also), and it has the advantage of being able to heat it on the hob too.