1 1/4 cups all-purpose flour (you may need a little more for dusting)
1/2 tsp salt
1/2 tsp olive oil (plus more for brushing)
1/4 cup warm water (add more if needed)
Toppings:
Tomato sauce (store-bought or homemade)
Shredded cheese (mozzarella, cheddar, or your favorite cheese)
Any toppings you like (pepperoni, vegetables, herbs, etc.)
Instructions:
Make the dough: In a large bowl, mix the sourdough discard, flour, salt, and olive oil. Slowly add the warm water, stirring until the dough starts to come together. You may need a little more or less water depending on the consistency of your discard. Knead for about 5 minutes until smooth.
Let it rest: Cover the dough with a damp towel or plastic wrap and let it rest for about 30 minutes. This helps it relax and makes it easier to stretch out.
Preheat the oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats for a crispy crust.
Shape the dough: Once the dough has rested, turn it out onto a floured surface. Roll or stretch it into your desired pizza shape (round, square, or rustic).
Assemble the pizza: Transfer your shaped dough to a parchment paper or pizza peel. Brush the edges with olive oil. Spread a thin layer of tomato sauce on the base, leaving a border for the crust. Add your shredded cheese and desired toppings.
Bake the pizza: Bake in the preheated oven for 12-15 minutes, or until the crust is golden and crispy, and the cheese is melted and bubbly.
Serve: Slice and enjoy your pizza! The tanginess from the sourdough discard adds a unique flavor to the crust.
