>> source: https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe
>> serves: 16
>> prep time: 10 minutes
>> cook time: 18 minutes
>> total time: 4 hours 56 minutes

@(227g) sourdough starter, unfed/discard{1%cup}
@/2 cup plus 2 tablespoons to 3/4 cup (141g to 170g) water, lukewarm{1}
@(300g) King Arthur Unbleached All-Purpose Flour{2.5%cups}
@table salt{1%teaspoon}
@/2 teaspoon instant yeast or active dry yeast{1}
@King Arthur Pizza Dough Flavor, optional but delicious{4%teaspoons}

Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large #mixing #bowl{}{}. Note: This is a good opportunity to feed the remainder of your starter, if necessary.

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In your large #mixing #bowl{}{} or #bowl{} of your #stand mixer{}, combine the lesser amount of water, the flour, salt, yeast, and Pizza Dough Flavor with the sourdough starter.

Mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about ~{7%minutes} using a #stand mixer{} with its dough hook, until the dough cleans the sides of the #bowl{}.

Place the dough in a lightly greased container, cover, and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot (or double the yeast).

For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Drizzle two 12" round pizza pans with olive oil, and brush to coat the #pan{} evenly.

Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press each piece of dough toward the edge of its #pan{}. If it starts to shrink back, cover and let rest for 15 minutes before continuing.

For a thicker sourdough discard pizza crust: Oil a 14" round pizza #pan{} or 18" x 13" half-sheet #pan{}. Place the dough in the #pan{} and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.

Cover the #pan{}(s) and let the dough rise until it's as thick as you like.

Toward the end of the rise, preheat your #oven{} to 450°F.

Sauce and top each pizza as you like, but don't add cheese yet (this ensures a crispy crust). Bake thin-crust pizzas for 5 minutes before removing from the #oven{} and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the #oven{} and adding cheese. Return to the #oven{} and bake for 5 to ~{7%minutes} more, until the cheese is melted.

Remove the pizza from the #oven{} and enjoy hot.

Storage information: Store leftover sourdough discard pizza, well wrapped, in the refrigerator for up to 5 days.