Pizza Crust

Ingredients: 350 grams warm water (110 degrees)

50 grams sourdough discard

10 grams olive oil

10 grams salt

20 grams sugar

500 grams white flour

Instructions: Pour the 350 grams of water into a large mixing bowl and sprinkle 1 teaspoon of dry active yeast on top. Wait 2 minutes for it to activate then add the 50 grams of discard, 10 grams oil, 10 grams salt, 20 grams sugar and 500 grams flour. Mix well until a shaggy dough forms. Cover with plastic and let sit in a warm place for 30 minutes. Bring the dough onto the counter and sprinkle a bit of flour on top before moving the dough in a circular motion to create a smooth tight ball of dough. Place it back into your bowl, cover with plastic and let it rise in a warm place for 30 more minutes. Take the dough onto your baking tray and spread it out into your desired pizza size. Don’t forget to take a fork and poke holes in the dough before you add your toppings!

I baked my pizza at 500 degrees for about 25-30 minutes.