If you take the sourdough discard, add an equal volume (not weight) of King Arthur flour (I like to use 1 1/2 cups flour - 1 1/4 c KA AP and 1/4c KA Whole Wheat) to 1 1/2 cups stirred starter for 3 thin crust 12" pizzas) and 3/4 TBSP of salt, knead for about 5-7 minutes and then add 2 TBSP olive oil and knead that in until the dough is smooth and supple and divide into 3 equal balls and let them sit out, covered, for a couple of hours, you'll have the best thin crust pizza dough ever. If you freeze it, just remove it from the freezer about 3 hours before you want to use it. Not sure if I'm allowed to link to a picture but if I am here it is...if not...sorry! http://www.cookhacker.com/2012/01/29/caramelized-onions-sausage-and-mushroom-sourdough-whole-wheat-pizza/

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