Activate the Yeast (Optional, for Faster Rise)

In a small bowl, mix warm water and yeast (if using). Let it sit for 5-10 minutes until foamy.

If skipping the yeast, just proceed to the next step—your dough will rise more slowly but still work great!

2. Mix the Dough

In a large bowl, combine sourdough discard, water (with or without yeast), olive oil, and salt.

Gradually add flour, ½ cup at a time, mixing until a shaggy dough forms.

3. Knead the Dough

Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.

If the dough is sticky, add a little more flour, 1 tbsp at a time.

4. First Rise

Place the dough in a greased bowl, cover, and let it rise:

With yeast: 60-90 minutes until doubled.

Without yeast: 4-8 hours (or overnight in the fridge for more flavor).

5. Shape the Pizza Crust

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Punch down the dough and divide it into 1 or 2 portions (for thick or thin crust).

Roll out or stretch into a 12-14 inch circle on a floured surface.

6. Pre-Bake (Optional for a Crispier Crust)

Transfer dough to a parchment-lined baking sheet or hot pizza stone.

Pre-bake for 5-7 minutes until slightly firm.

7. Add Toppings & Bake

Spread sauce, cheese, and toppings on the crust.

Bake for 10-15 minutes until golden brown and bubbly.

Let cool for a few minutes, slice, and enjoy!