I made bakershack's naturally leavened dough recipe today and set out to see what effect my starter would have in enhancing the flavor of the crust. I took the starter out of the fridge and fed it at about 8:00. After 2 hours, it had already doubled in size but I waited for about 5 hours to make the recipe. I mixed all of the ingredients in the food processor per the directions and it turned out a perfect ball that just barely came together. After the 20 minute rest, It balled up nicely. I took out the rolling pin and went at it. It was very difficult to roll out the dough as cracker crusts usually are, but I eventually got it to about 14" (the size of my screen) at about .10 thickness. I did not dock the pizza because I like the air pockets, but next time I think that I will dock around the interior leaving the edges alone - it is a lot easier when putting the sauce on after par-baking the crust. The pizza was very delicious and had a great mellow flavor without being sour, especially on the charred area on the crust. I think that the true flavor comes out a bit more when you taste the char. I really liked this pizza and comes close to my childhood favorite. The crust was very crispy but was a little tough in some spots (I think that this was do to my extensive rolling in order to achieve my thickness and diameter). I didn't pull out my pasta roller like bakershack recommended, but I do advocate a sheeter of some kind so that the dough does not get too compressed and over-worked. I also cooked the pizza on my stone and probably would have had better results on my screen. All in all, I think that this is one of the best tasting dough recipes I've had to date - this will be a quick go-to recipe in the future. My pictures follow.