The bread recipe (that remember I absolutely, positively, made according to the recipe) also makes good pizza crust. Not nearly as good as DH's but in a pinch not bad! I believe it would have been better if I had prebaked for a few minutes to make it crunchier under the topping but the edging was nicely browned and crisp!
The taste of the dough didn't seem any different than the first that I made on Tuesday, but I guess the real test will be when I use the remainder of the dough. The author stated that the taste becomes more "sour" if not used within 3-4 days. So...we'll see.