method that is practical and dumbed-down enough for sourdough-challenged me.
So I did a little bit of looking around and found a sourdough pizza crust recipe that seemed do-able to me. And.. I did it! I made pizza without yeast, and the crust was not a dense, flat, unevenly cooked mess of flour and water.. which is all I really put into it :) (well, that and a pinch of salt and oil for kneading). Who knew the air was so full of little yeasty bugs?
This pizza was particularly exciting because I got to use the pizza stone that T's family got us for our anniversary :) I can't wait to bake a nice sourdough bole on it.. someday, when my starter is more mature and bubble-icious!
If I had been able to roll the dough a little bit thinner, I wouldn't have had to bake it as long. As it was, the bottom of the pizza was just a tad too hard for my taste, but it was still delicious. And now I have to make it again--to see if i can get it right :)
Topped with one can of diced tomatoes (drained well), chopped marinated artichokes, and a nice thick layer of leftover anniversary-salami, this pizza was pretty darn good!