Pizza, sourdough crust

Sourdough starter, the pet sourdough, saved up for a few feedings instead of discarded then turned into this. Turned into half of this, the other half regular dough. 

But the stretched dough was not baked right away. The situation changed so the stretched  dough already proofed was frozen. But only overnight. Warmed up to room temperature the next day, the dough picked up where it left off the evening before.

This is red chile sauce, preparation shown earlier. Sheesh. I used Blogger search up there in the corner ↖ instead of the list down there ↲ to get the last one, and was stunned how many pages I had to scroll through to get to it,  like it started at the front.

It bakes as sourdough bakes. Had I waited until the crust turned brown like ordinary dough then the rest of the pizza would be dried burned and ruined. Had I brushed the edges with oil before baking, the crust would not be so pale. The crust is extra thin and crispy as a cracker, and delicious as sourdough, with a little extra time aging and proofing. 

The delay gave me the idea to make pizza crusts from the portion of sourdough pet usually discarded even without an immediate plan to use them and then freeze the disks one by one. Collect frozen individual sized pizza crusts that way.