Not sure what to do with that sourdough discard? Take pizza night to the next level with homemade pizza crust!

Preparation

In a large mixing bowl, combine all ingredients until fully incorporated. Cover the bowl and allow the dough to ferment at room temperature for 8 hours, or overnight.

After fermenting, perform a set of dough stretches and folds. While dough is still in the bowl, gently pull one side up and over itself. Turn the bowl and repeat on all four sides until you've turned the bowl full circle. At this point, the dough can be used to make pizza or covered and refrigerated for up to 36 hours.

When ready to bake, remove dough from refrigeration and let rest on the counter for 30 minutes to come to room temperature.

Divide dough into 4 equal pieces. On a generously floured work surface, shape each portion into a ball, then cover and let rest 30 minutes.

While dough is resting, preheat oven and pizza stone to 500°F.

Stretch each dough ball into an 8-inch circle on a floured surface—use more flour as needed to prevent sticking. Lay a circle of dough onto a pizza peel and dress with your favorite toppings.

Immediately place pizza in the oven on the hot pizza stone. Cook for 5–7 minutes, turning halfway through, until the bottom of the crust just starts to char.