New to sourdough. This is first attempt at pizza crust using the discarded starter. Used 1 tsp commercial yeast 'just to be sure", and left out the salt for my low-sodium Dad, and sprinkle extra water while mixing dough, its very dry. Used a stone and then slid off onto the oven rack halfway thru. Well it was wonderful!, whats the chance of finding exactly what you want, the first try! Didn't even miss the salt. Very large crust. I doubled it, made two extra large pizzas-next time- gonna try just one, divide and roll out thinner. Great texture, chewy, soft inside, and crispy "rustic-like" crust on the outside. Even the left overs warmed up great on the stone in the oven, tasted like fresh baked. Im so content with this recipe, I'm not even looking for another. As my starter gets more mature, maybe start weaning off the commercial yeast. I see pizza rolls in my future.......

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