• In a stand mixer, mix together water, olive oil, sugar, and yeast. Allow the yeast to bloom, approximately 5 minutes.
• Add in the sourdough discard, making sure it’s at room temperature.
• Slowly add the salt and flour to the liquids until it comes together.
• Turn the dough out onto a floured surface to knead by hand or use a dough hook in a stand mixer for 3-5 minutes.
• Drizzle a little more olive oil on the dough and move the dough around to be coated. Cover with a damp tea towel or plastic bag and let rest until doubled in size.
• Divide the dough into two for thin crust pizza or make one thick crust pizza.
• Roll out the dough onto a cookie sheet or baking stone, let rest while the oven preheats to 400°F.

Finish one of two ways:

• Bake for 12 minutes, then add toppings and bake for 5-8 minutes more until cheese is melted.
• OR - top the dough with everything and bake for 15-20 minutes until crust browns and cheese is bubbly.