Your discard has been waiting for this moment. This pizza dough is tender inside, beautifully crispy on the bottom, and carries just enough sourdough character to make people ask what your secret is. One batch makes two thin-crust pies or one gorgeous thick-crust pizza — your call.
If using yeast, combine warm water, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy and fragrant. If your discard is active and bubbly, you can skip the yeast and just use plain warm water.
In a large bowl, combine flour, salt, and Italian seasoning. Add discard, olive oil, and the yeast mixture (or plain warm water). Mix with a wooden spoon until a shaggy dough forms.
Turn dough onto a floured surface and knead 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. If the dough keeps sticking to your hands, add flour one tablespoon at a time.
Place dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap. Let rise at room temperature 1–2 hours until doubled. For better flavor, refrigerate overnight — pull it out 1 hour before using.
Punch down dough and turn onto a floured surface. Divide in half for two 10-inch pizzas. Stretch each portion by hand or roll with a rolling pin to your desired thickness. Let shaped dough rest 10 minutes before adding toppings — it will be easier to stretch and won't spring back.
Preheat oven to 450°F with a pizza stone or heavy baking sheet inside. For a crispier crust, brush the shaped dough with olive oil and pre-bake 5–7 minutes before adding toppings.
Slide dough onto cornmeal-dusted preheated surface. Spread sauce, then cheese, then toppings. Bake at 450°F for 10–15 minutes until the crust is golden brown and the cheese is bubbly with a few brown spots on top.
Let cool 2–3 minutes before slicing — molten cheese burns. Best eaten right away while the crust is at peak crispiness.
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