Sourdough Discard Pizza Crust

In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, salt, and sugar. Mix briefly to combine.
Add the sourdough discard. With the mixer on low speed, slowly pour in the warm water and olive oil. Increase the speed to medium and mix until a shaggy dough forms and begins to wrap around the dough hook. If needed, add additional flour or water, 1 tablespoon at a time, until the dough reaches your desired consistency.
Transfer the dough to a lightly floured surface and knead for 2–3 minutes, until soft and smooth. The dough should be easy to work with and not sticky.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured surface and divide it into two equal pieces. This recipe makes two pizza doughs. We usually use one right away and freeze the other for the next pizza night.

At this point, the dough can be used right away or wrapped and frozen for later.

Preheat the oven to 450°F. Lightly dust a baking sheet with flour and set aside.
Shape the dough into a round and place it on the prepared baking sheet. Cover loosely with plastic wrap and let rest for 10 minutes.
Gently press the dough into your desired pizza shape and thickness. If the dough springs back or resists shaping, cover it with a clean kitchen towel and let it rest for another 10 minutes before continuing.
We usually top our pizzas with pizza sauce made from garden produce, Italian sausage from our pigs, and fresh mozzarella made with raw milk. Before I started making our own pizza sauce, I used Rao’s Homemade Margherita Pizza Sauce from the store. Use whatever toppings you prefer. Sprinkle with dried basil and oregano (or herbs of your choice), and drizzle the crust lightly with olive oil if desired.
Bake for 20–30 minutes, depending on thickness and toppings, until the crust is golden and fully baked.