I’m doing bread and pizza today. I liked the idea of Paul’s polydough but wanted to use sourdough starter in place of yeast so I mixed four cups of whole wheat flour with four cups of
water, four cups of brown rice and all the starter that I would discard for today as a sponge. I mixed that up and let it sit for about 20 hours before mixing in some pepitas, about a teaspoon of salt, and
enough all purpose flour to dry it out and get it stuff enough to work with. I cut a section off from the main blob for the pizza and waited another three hours. Then I pressed it out flat, topped it with tomatoes, onions, basil, oregano, and cheese. I had to crumple up the edges of the crust for stiffness to get it onto the peel and into the
oven. After about ten minutes at 450° F, I switched to the broiler and gave it a couple minutes of too heat to make brown spots on the cheese.