I par-baked pizza shells today with a sourdough that included chopped olives added to the dough. They are very small, like 6"-8" size. I got 8 or so. I plan on freezing them to be ready for quick meals. I brushed them lightly with a sundried tomato oil before baking. Not pretty now, but when dressed out with toppings should be pretty good eating. No pics due to flour everywhere and multiple oven trips (I bake outside on the patio), it was a mess. 
I have another batch of dough doing the slow rise aging in the fridge.
