Sourdough does make the best pizza crust. I never use regular yeast anymore for pizza dough but pre-baked crust sounds kinda bad for every true pizza aficionado. It might take a while to adjust pre-heating time, temperature and crust thickness but with good pizza stone you'll never need to pre-bake pizza crust. I recommend to divide, shape your dough in balls and keep 12-24 hours well covered in refrigerator for best result.

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