cross-posted from: https://lemmy.world/post/49411419
Made a pizza with it. I'd say the crust looks good lol. Will edit with taste when it's cool.
Flavor update: it's definitely got a nutty, estery flavor to it. Different from my regular starter. I'll have to use it more to see how it matures over time. Great crust development too.
I like ‘em a little burnt but you crossed a line with this one.
How about some champagne yeast? Make it fancy.
Certainly a possibility.
You need to poke holes in the dough before putting toppings on, then you won't get these big bubbles that rise up and get burned.
Professionals use a roller tool for this: 
But you can also use a regular fork to poke lots of holes -- it just takes longer.
--Former pizza guy.
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