Directions:

1. Use stand mixer fitted with dough hook attachment. In bowl, combine sourdough discard, flour, ½ cup water, instant yeast, sugar, salt and oil.
2. Mix at medium speed until ball forms. If dough is loose and shaggy, add more flour; alternatively, if dough is too dry, add 1 tablespoon of water at a time until ball forms.
3. Continue to knead dough until smooth and glossy, about 4-8 minutes. If dough passes the windowpane, test it is ready. (Windowpane is achieved when a piece of dough is stretched without ripping to the point that light can filter through.)
4. Place dough in a greased bowl and cover with damp cloth.
5. Allow to rest and rise until it has doubled in size, 1-3 hours.
6. Place pizza stone or inverted baking sheet into oven. Preheat oven to 500°
7. Separate dough into two balls. Dust a clean work surface with flour. (Pro Tip: rub a teaspoon of olive oil on your hands to prevent sticking) Starting in center, use your fingertips to push dough out into a 12-inch round circle leaving iconic pizza crust edge.
8. Dust cornmeal onto pizza peel. Transfer dough onto pizza peel.
9. Add sauce, cheese and desired toppings.
10. Sprinkle cornmeal on top of preheated pizza stone.
11. Gently shake pizza peel back and forth to transfer raw pizza onto pizza stone in oven.
12. Bake until edges are golden brown and cheese is melted. 8-10 minutes.
13. Repeat steps for second dough ball.
14. Allow to slightly cool before cutting pizza. Enjoy!