Wow, I just learned so much--thank you! My go-to pizza dough recipe is the KAF sourdough one, where you use some discard/unfed starter and a bit of yeast. That one is a real slow riser. If I'm going to make thin-crust and skip the initial rise as suggested here, do you think I should still use the same amount of yeast called for, or a little more? I also like the idea of getting it ready the day (or days) before and then leaving it in the fridge to develop more flavour. If I go that route, should I stick it in the fridge right away after mixing the dough, or is it best to let it do its initial rise at room temp and then transfer to the fridge to use later? Looking forward to experimenting with this!

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