Bake a pizza - PEP BB food.sand.pizza

I used to be very precise about my baking in terms of measurements, and for quick breads, I still am. However, since baking with sourdough almost exclusively for 6 years, our recipes have gone out the window and the most important thing is to achieve the correct hydration of the dough. This will vary with the humidity, the amount of water in your starter (we keep ours the consistency of thick American pancake batter), and the sort of flour you use

Dough:
* A glob of sourdough starter (1-2 cups?)
* Enough plain flour to make an elastic, springy dough
* If you don't have enough dough, add more flour and water
* 1-2 tbs salt for two pizzas

Toppings (slightly blasphemous, but it's still pizza to me!):
* Mixture of our homemade chickweed and kale pestos for the base
* 1-2 bunches chopped kale
* Small amount of cheese
* Mushrooms
* Sliced courgette
* Red capsicum

Made some pizza tonight.

Dough to make 2 pizzas was made with approximately 2 cups of flour, 1/2 cup of sourdough starter, 3/4 cup of water and 1-1/2 tsp of salt. Fermented for about 8 hours.
Sauce is olive oil, garlic, crushed red pepper, oregano, diced tomato, basil and salt.

Topping for one was green bell pepper, red onion, mushroom and mozzarella
and one with gorgonzola, mozzarella, mushroom and red onion.

Pizza!! One of our favs. Used a dough recipe that is simply flour water yeast salt. We had leftover pizza sauce from a few weeks ago, it's made of tomato paste, tomato sauce, oregano, onion, garlic, salt and pepper.

Here is my submission for the Food Preparation and Preservation - Sand - Make Pizza BB.

To document the completion of the BB, I have provided the following:
  - Link to/post the recipe you used: I wrote a step by step recipe here.  It is my Mom's Recipe and I grew up eating this
  - pic of the crust being made
  - pic of the pizza getting its toppings put on
  - pic of the completed pizza and a slice of pizza
          o showing that the pizza is not burnt and it is cooked all the way through

Recipe: https://melissaknorris.com/best-beginner-sourdough-sandwich-bread-no-yeast/
It’s sandwich bread, but oddly enough makes a pretty good pizza crust!
We utilized our sourdough to make a double batch of this as well as our bread: https://permies.com/wiki/40/102815/pep-food-prep-preservation/loaves-bread-PEP-BB-food#1236579

Don’t have a photo of the crust before toppings, they were a bit too quick and didn’t even realize it was being worked on till half of the toppings were on, hopefully thats not required.