Usually I have some pizza dough in my fridge, but recently I was out, so I decided to go with an old formula I used at work for staff, but using skura flour. I made up the dough, let it rise, and balled it after it had doubled and let it park in my fridge. Late evening dinner of four cheeses, tomato and basil, a nice pie, not overly yeasty, and the skura flavor was in there.