I made 2 tonight- one chicken, potato, carmelied onion, brie and bleu cheese, and the other traditional sauce/cheese. I did not bake mine first- I topped and baked. I used my sourdough for equal parts of water and flour, then added the extra 1 cup of water and other ingredients. Mine was not as puffy as yours, I guess because yours was partly prebaked. I used parchment and the KA baking stone. The crust was chewy and moderately thin, crispy on the edges. It ws sweaty on the bottom whenI pulled it out. I removed the parchment and put the dough back on the stone in hopes it would dry out some. It did. the chicken potato version was my favorite. Sounding good, Cindy - you're very creative! Glad the sourdough worked. PJH

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