I used half the dough to make a big pizza for two and it was the perfect amount - the rest of the dough went in the freezer (should be good for a few weeks in there).
Dough was kinda salty, but tasty.
I probably could’ve missed out the dried yeast as I had a lot of time for it to rise plus it was a very warm day.
Useful recipe that uses sourdough starter discards rather than it requiring feeding before use.
