1 teaspoon instant yeast (optional, for extra rise)
Instructions
Combine Ingredients: In a large bowl, mix the sourdough discard, warm water, and sugar. If using, sprinkle the instant yeast on top and let it sit for about 5 minutes until foamy.
Stir in Dry Ingredients: Add the flour, salt, and olive oil to the mixture. Stir until a shaggy dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour as needed to prevent sticking.
First Rise: Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise for 1-2 hours, or until doubled in size.
Preheat Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C), and if you have a pizza stone, place it in the oven to heat up.
Shape the Pizza: Once the dough has risen, punch it down to release air. Divide it into two balls (for two pizzas) or keep it whole for one large pizza. On a floured surface, stretch or roll out the dough to your desired thickness.
Add Toppings: Transfer the shaped dough to a pizza peel or baking sheet. Add your favorite sauce, cheese, and toppings.
Bake: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Serve: Remove the pizza from the oven, let it cool for a few minutes, then slice and enjoy your fluffy sourdough discard pizza!
Tips
Experiment with different toppings and sauces to customize your pizza.
If you like a thicker crust, let the shaped dough rest for about 30 minutes before adding toppings.
This dough can also be refrigerated overnight for added flavor, just bring it to room temperature before shaping.