Activate the Yeast (Optional): If you’re using yeast, dissolve it in warm water with the sugar. Let it sit for about 5 minutes until it becomes foamy. This step isn’t necessary if you prefer to rely solely on the sourdough discard for leavening, but it can help speed up the process.

Mix Wet Ingredients: In a large mixing bowl, combine the sourdough discard with the warm water (and the activated yeast, if using). Stir until well combined.

Add Dry Ingredients: Gradually add the all-purpose flour, bread flour, and salt to the wet mixture. Stir with a wooden spoon or dough hook until a rough dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 3-4 hours, or until it has doubled in size. For a stronger sourdough flavor, you can let the dough rise in the refrigerator overnight.

Shape the Dough: Once risen, punch down the dough to release the gas. Turn it out onto a floured surface and divide it into two equal portions if making two pizzas. Shape each portion into a ball, cover with a towel, and let them rest for 20 minutes.

Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up. A hot stone will help create a crispy crust.

Roll Out the Dough: On a lightly floured surface, roll out one dough ball into a circle about 12 inches in diameter. Transfer the dough to a sheet of parchment paper if you're using a pizza stone, or directly onto a baking sheet.

Add Toppings: Top the dough with your favorite pizza sauce, cheese, and toppings. Be creative—this dough can handle a variety of flavors.

Bake: Transfer the pizza to the hot oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Repeat with the second dough ball if making two pizzas.

Serve: Let the pizza cool slightly on a wire rack before slicing. Enjoy the unique tang and texture that only sourdough discard pizza dough can offer!