This is a radical change from the ultra-thin pizzas we usually make, but I was intrigued, and so ensued experimentation with Alexandra's Kitchen's recipe. I have to say it was well worth it, for something completely different. I used sourdough starter instead of instant yeast, and skipped the whole "refrigerate for 12 hours" and popped it straight in the oven after topping the cheese with homemade tomato sauce, sautéed mushrooms and prosciutto.
Spreading the dough
