Added 2 oz of sour dough starter (which I would have discarded) to a standard pizza dough recipe. After it had time to rise, I divided it into 4 small pizzas. They were about 8" in diameter. We then grilled them on the charcoal grill. They were terrific. The sourdough starter made very light crisp pizzas--much lighter and crispier than I have ever made before.

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