Your Sourdough Pizza Crust recipe is simply the best thin, crunchy, chewy pizza I have tasted! I have used my own favorite spice combination and love that my homegrown spices are in the batter. I like to roll the dough out for the final shaping prior to the pizza pan, in a mixture of whole wheat and cornmeal flour to get that extra punch on the crust. I am making pizza so frequently now, that my freezer has a stash of dough ready for when my grandchildren come for "sleep-overs." This is a winner recipe! (I am using my discard every day-or almost everyday, to create something for my family, friends and neighbors-as well as for my freezer!)

• Reply