June 16, 2010
This is another decent attempt at pizza, but this was before my pizza class so it wasn't amazing. I used sourdough starter for to make the crust and then let the dough sit for 24 hours before baking to let the flavor ripen. Boy did it ripen! The taste of the crust almost overpowered all of the toppings, but Craig really liked it. This is pre-baking.
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