I've been on a pizza-crust hunt for years. Lately we've been using the Now-or-later recipe with good success. However, THIS recipe had everyone in the family exclaiming "This is it!" I topped it with pesto, sauteed thinly sliced red onion and sweet red pepper, some feta, mozzarella and parmesan reggiano and finally with some very thinly sliced tomato. Thanks thanks thanks!! I'm also delighted to read that the dough does freeze. Has anyone tried parbaking the crust and freezing that? I haven't parbaked this particular crust, Anne, but I do parbake/freeze pizza crust regularly, with great success. Just bake till it's set, not brown' cool; wrap well and freeze. Glad you liked the sourdough! PJH

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