THE BEST SOURDOUGH DISCARD PIZZA

Preheat oven to 500F. Place a pizza stone in the oven; preheat for at least 30 mins. This can also be made on a baking sheet lined w/ parchment paper or in a cast iron skillet.

Dough: In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt & sourdough discard until a shaggy. 

Lay the dough out onto a floured surface & knead w/ your hands until smooth. It should be soft & sticky, yet supple. If it seems too wet, add 1 tbsp of flour at a time, until it comes together more. Rest for 10-15 mins.

Shape: Place the dough on a floured piece of parchment paper & roll into a large circle, to your desired thickness. 

Fold the edges around the circle to create a crust; press to seal.

Lightly brush crust & the surface w/ pizza or olive oil. Top w/ desired amount of pizza sauce, mozzarella & pepperoni.

Transfer onto the heated pizza stone in the oven (I keep the parchment paper on the bottom to prevent sticking). Bake at 500F for 15-18 mins or until melty & golden. 

Whipped Ricotta: Add the ingredients to a blender. Blend until smooth; transfer to a piping bag (optional).

Remove the pizza from the oven & cool slightly. Top w/ whipped ricotta, fresh basil, hot honey & grated parmesan.

Slice & enjoy!