I love this recipe! In addition to making an excellent pizza crust, it also makes a very nice focaccia. I make the recipe as given for a thick crust in a rectangular clay baking pan, brushing the dough with olive oil for the 2nd rise. I dimple the dough with my fingers about halfway through the 2nd rise and add the toppings just before baking. I usually top it with a sprinkling of coarse salt and whatever Italian or pizza seasoning herbs strike my fancy before baking. After about 8 minutes of baking I sprinkle the top with cheese (usually more flavorfull cheeses like parmesan or romano) and roasted garlic before returning to the oven for about 4-6 minutes. I've found if I put the cheese and garlic on at the beginning they get too brown. I love having more ideas for using the extra starter!

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