1cupsourdough starter discard, unfed, at room temperature, see Recipe Notes
2¾cupsall purpose flour, or more as needed
1teaspoonyeast, instant or rapid rise, see Recipe Notes
½ to ⅔cupwater, warmed between 100°F to 110°F, see Recipe Notes
1Tablespoonextra virgin olive oil
pizza toppings, as desired
Make the dough: Measure the sourdough starter discard into the bowl of a stand mixer using a kitchen scale. Divide the measured amount in half…that is the amount of flour and water you already are using (that is, if your sourdough starter is 50/50 flour to water, like mine).
Measure in enough additional flour to the bowl so that the total amount (including the amount from the starter) is 15 oz (425g). See the Recipe Notes below if you don't have a kitchen scale handy. Add the salt and yeast.
Like with the flour, pour in enough warm water so the total amount is 8 oz (227g). See the Recipe Notes about adding in the water. Finally add the 1 tablespoon extra virgin olive oil.
Have the dough combine on low speed (“sift” on the KitchenAid mixer) for about a minute, then turn up the speed slightly (to “2”) and knead until the dough is smooth, about 5 minutes.
Shape the dough into a ball and place in a greased bowl. Cover and put in a warm place to rest until doubled (about 3 hours). The oven with just the light on works well.
Make the pizza: Preheat the oven to 425°F. Place the baking stone in the oven and allow to heat. For best results, let the stone heat for an additional 10 to 15 minutes after the oven says it's ready just to insure there are no hot spots.
While the oven is heating, start to prepare the pizza. Lightly knead the dough on a piece of parchment paper, then start pressing out into a circle with your hands (you can use a pie pan roller to help). The size of the pizza will depend on how thick you like the pizza crust. I generally press it out to about ¼-inch thick.
Top the pizza as desired. For a finished edge, fold the crust over about 1-inch and crimp it down.
Using cake lifters or a pizza peel, carefully transfer the pizza to the hot baking stone.
Bake the pizza for 10 to 12 minutes or until the crust is light golden brown and the toppings are heated through.
Remove the pizza from the oven and transfer to a cutting board. Allow to cool for a couple of minutes, then use a pizza cutter to slice into eight slices. Serve immediately and enjoy!
Using fed sourdough starter can give you a better rise (depending on how vigorous your starter is), but using unfed sourdough starter discard works just fine. If you do use fed starter (and it's active and bubbly), you can omit the yeast, but the rising times can be longer.If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.If you don't have a kitchen scale, and you have 1 cup of sourdough starter, add in 2¾ cups flour and ½ cup water to start the dough.I start with the lesser amount of water to account for the humidity of the day. If the dough is too dry, add in 1 tablespoon water as needed until the dough is the right consistency.You can refrigerate the dough after the first rise in Step 5 overnight (up to 3 days) to develop more flavor. When you’re ready to proceed, allow the dough to come to room temperature for an hour or two continuing on to Step 6.If you don't have access to a baking stone, a quarter sheet or half sheet baking pan will be fine. Just shape the dough as thin or thick as you'd like. I'd still recommend allowing the pan to preheat while you prepare the pizza.Pizza toppings are so varied, and they don't have to be the usual tomato sauce & cheese. Go with whatever suits you best!