So, we'll just call tonight's pizza...experimental? I made the dough on Sunday with only starter, no yeast. Mixed it, let it rest, added in more flour, mixed, let it rest. It was a very wet dough, less than 80 degrees on the food processor blade, but didn't stick to my hands. Put it in an oiled bowl and it chilled in the fridge for over 24 hours. Took it out at lunch to warm up to room temp. At 6:00 it looked the same, no rise, no indication of life even. So I halved the dough and pressed it out onto 2 10" pans. (This dough would never have made it from peel to tiles.)
After letting the crusts rise for about 45 minutes, I pre-baked them at 475 for about 3 minutes. They didn't brown, they didn't smell good and they didn't look good. So, ever the optimist, I put on some sauce, cheese and some browned Italian sausage. They baked until brown and I ate a couple of slices - it was dinner, anyway.
I will not be making dough with only starter again. Maybe more than one TB is needed to give more flavor, but I'm convinced that I need a little yeast in the dough recipe.
"...tomorrow is another day!"