On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
wrote:

>On 20:03 15 Feb 2019, Bruce > wrote:
>
>> On Fri, 15 Feb 2019 14:17:50 -0500, songbird >
>> wrote:
>>
>>> we just get some elcheapo/whatever thin-crust is
>>>on-sale and then add extra cheese and onions.
>>>
>>> i really enjoyed making my own crusts from
>>>using bread machine kneaded dough and depending
>>>upon how thick i wanted it would depend upon if
>>>i left it in to rise and how much i rolled it
>>>out.
>>>
>>> as i really liked variety it was great to
>>>be able to take chunks of dough and freeze it
>>>for later use. i could have rye, pumpernickle,
>>>cornbread, etc. all ready to go after a quick
>>>thaw (or just take it out and put it in the
>>>fridge the day before).
>>>
>>> pre-made frozen bread dough was also ok at
>>>times, but i didn't do that very often.
>>
>> I made my own sourdough pizza bases a few days ago. The flavour was
>> good, but they were still partly raw after 20 minutes in the oven. Not
>> good. Either I have to prebake the bottoms or give them more rise
>> time, so they bake faster (if that's true). Or make them thinner, but
>> they were already quite thin.
>
>Twenty minutes is a long time for it to come out slightly raw. Hot enough
>oven? Enough yeast? Thin pizza is good provided it isn't taken to extremes
>as I've seen in restaurants trying too hard to be authentic.

I used this:
<https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe>

Minus their flavouring and minus the yeast. The idea of sourdough
being that you don't use baker's yeast. Of course, "discarded"
sourdough starter doesn't give much rise.