I followed the recipe in Pizza Camp, but instead of yeast I used my starter. I mixed it up with starter, cold from the fridge. Let it sit on the counter for a few hours before putting it in the fridge overnight. Took it out late this morning and let it sit at room temp until it had risen a lot. Shaped into 3 balls. Put two in plastic containers in the fridge and let the other one sit for about an hour while the oven heated.

I didn’t take any pictures but it was fantastic. The dough was a bit wet so I could have used more flour while handling it. The sauce was a bit watery too but it still tasted good. Baked about 8 minutes at 550°.

09.18.17 – Update with pictures! I made another pizza for lunch today and used some leftover eggplant/tomato purée as the sauce. Delicious. I wonder, though, if it has a bit too much salt. 3.2% is a pretty high percentage for dough. I might bring that down a bit. I also don’t know if it needs sugar. I read that the sugar was just used to activate the yeast, which I’m not using.