Who else uses sourdough starter to make pizza dough? This was my first time!

It was tasty! But a bit dry, may up the hydration next time. I followed a YT video and did 120g active starter, 300g water, 500g flour, 12g salt. One set of stretch & folds then counter fermented for 6 hours and baked same day. I’d love to try some other recipes though!