Yum! I make sourdough crust pizza just about every week. I love my KAF sourdough starter. It's tonight's dinner. (being near New Haven, the birthplace of American pizza, as in Pepe's Pizza, we go for the thin New Haven style crust). I have made the crusts on the weekend and formed and then frozen, so I could pull it out after work to make fresh pizza. I've also applied the cheese and toppings and then frozen. Both methods have worked well. I bake directly on my KAF pizza stone. Whenever my starter is bubbling really well, I pull out a tsp or so and add to the original container in the freezer. It's "backup" in case my much-abused main starter fails. I used to keep a whole wheat starter, too, but find that whole wheat and rye starters are much more volatile than white starters. Now I just use white starter and white whole wheat flour when I make sourdough whole wheat recipes. I never discard anymore. I feed my starter after using and put right back in the refrig. I pull out before using, do a small feed and let it come to room temp, use what I need, and do a small feed again. Then put it right back in the refrig. It never fails me. I think when you feed and put in refrig right away, it "eats" s l o w l y. Anyway, works for me! Yum is right! Thanks for sharing your pizza and sourdough tips. Irene @ KAF

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