Using the final bit of grams left of Skura flour, (and disregarding the advice of Antonino Esposito) I made a sourdough pizza. I gave the dough a long bulk ferment  (over 40 hours), and then allowed it to it sit for four more hours after making the pizza. The result was a crisp dough, and a paler color than when baked with yeast. Though it could have been the flour or the refrigeration, whatever, I got a decent and edible pizza.