In a stand mixer fitted with dough hook attachment, add the water, sourdough discard, dry active yeast, and olive oil. Whisk to combine, then add the bread flour and salt. Mix for 5-7 minutes. The dough will be soft and tacky, that’s fine!

Flour your work surface well, then pour the dough out. Divide it in half, and lightly sprinkle flour as needed to shape each piece into a round ball.

Place the dough balls on a floured rimmed baking sheet and cover loosely with a clean tea towel.

Preheat the oven to 550°F, with a baking steel or pizza stone if you have one!

Shape and prep each pie, then bake for 8-10 minutes total. Shape each piece of dough on a piece of parchment paper, then use a pizza peel or the back of a baking sheet to slide under the parchment, and launch it onto the preheated baking steel or pizza stone.

I like to do the crust and sauce first for 4 - 5 minutes, then I take the pie out using the pizza peel, add the cheese and toppings and bake for another 4 minutes so the cheese doesn’t burn.

Slice and enjoy! 🍕