Sourdough Discard Pizza Crust

🥘 Ingredients

• (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 ½ cups
• table salt 1 teaspoon
• /2 teaspoon instant yeast or active dry yeast 1
• King Arthur Pizza Dough Flavor, optional but delicious 4 teaspoons

1. 1

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

   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.
3. 3

   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.
4. 4

   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 .
5. 5

   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).
6. 6

   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.
7. 7

   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.
8. 8

   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.
9. 9

   Cover the pan and let the dough rise until it's as thick as you like.
10. 10

    Toward the end of the rise, preheat your oven to 450°F.
11. 11

    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.
12. 12

    Remove the pizza from the oven and enjoy hot.
13. 13

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