Total preparation time ~ 10 minutes. I cooked it on super parchment, on my baking stone for about 20 minutes at 450 degrees.
The high moisture dough of the french boule is fairly hard to work with, and you need to flour your pizza peel, and the top of the dough heavily or its going to stickto the rolling pin and everything else. It also rises fairly high even if you keep it thin, and roll out the existing air pockets. It's certainly not ideal pizza dough, but it was delicious...delcious, much better than I expected from a throw together pizza using spare near-expired ingredients. I'm sure with a few modifications you could make truly amazing pizza with the basic boule dough.
7/10 - Absolutely will make again.