You could if you'd like to, Rebecca, and the measurement would entirely depend on how much sourdough flavor you'd like to have. Since it's harder to turn sourdough recipes into regular than it is the other way around, it would probably just be easier to make a regular pizza crust recipe and incorporate however much starter you want into it. Our Pizza Crust recipe would be a great place to start. To include your starter, you'd want to replace equals parts of the flour and water by weight with starter. For example, if you wanted to add 1/2 cup (113g) of starter, you'd remove 1/4 cup (57g) water and 1/2 cup (57g) flour from the recipe and use the 1/2 cup (113g) of starter instead. Since there's plenty of yeast in the recipe, you could use either ripe bubbly starter or unfed sourdough discard. It'll really just be there for flavor, not rise. Annabelle@KAF

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