Tonight we ate the third sourdough pizza in five days. The sourdough adds a subtle flavor and a chew to the crust that is terrific. We couldn't be happier - hot Italian sausage, homemade pizza sauce from our summer tomato harvest, fresh bufala mozzarella, asiago and provolone with basil. What's not to love? I was most impressed with the results of the "bake crust before filling" step. We missed it the first time and didn't have the consistently chewy, crunchy crust we love. Also highly recommend the first rising. On this last pizza, we took the dough ball wrapped in plastic from the fridge and it fairly leapt into shape on the pizza pan. Hey, thanks so much for sharing your success - isn't it exciting to find a new recipe you love? :) PJH

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