November 22, 2009 at 8:50pm

PJ - You know if it has sourdough, I have to like it. Made this today and got great rise from it as thick crust. Great way to use unfed starter. Of course my favorite thing with the starter you don't want to throw away is giving it away with care instructions, the rustic sourdough recipe and the baguette recipe. But this is a close second. I made an extra crust for my daughter to use or freeze. Recipe worked well as written, although I had never baked a pizza crust before topping it. I think I might bake it a touch longer next time, and at a higher temp. Also, most recipes for pizza dough seem to have oil in them. This one does not need it. Next time I will try thin crusts, and I am anxious to use some whole wheat too, as it seems light enough to be able to add third or so. Keep on sourin' your dough - Ron Great, Ron - thanks for sharing. Glad to hear it worked so well for you! And you keep on sourin', too... :) PJH
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