Step 1

Put warm water the bowl of a stand mixer. Sprinkle the yeast over the top.

Step 2

Add in the sourdough discard, sugar, salt, olive oil, cornmeal and flour.

Step 3

In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.

Step 4

Cover with plastic wrap and let rise in a warm place for 30 minutes or until almost doubled.

Step 5

Preheat the oven to 550º Fahrenheit. (This takes about 30 minutes for our oven to heat to this high temperature, so plan accordingly.) If you have two baking stones, place one on each of two racks in the oven. The pizza will sit on the bottom one and there will be a stone on top also to cook the top of the pizza.

Step 6

Place a large piece of parchment paper on a baking sheet (preferably one without sides). Sprinkle cornmeal on the parchment paper.

Step 7

Note: This recipe is for one extra large pizza. You can split the dough into two and make two medium pizzas as well. If you do they won't take as long to cook.

Step 8

Stretch the pizza dough out and press it lightly with your fingertips until it is the size and thickness you'd like it. Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with the pads on your fingertips.

Step 9

Top with desired pizza toppings.

Step 10

Slide the parchment paper with pizza off the pan and directly onto the lower pizza stone. Bake for about 14 minutes until golden brown and bubbly. This time will vary based on how thick the crust is and how large the pizza is so watch it closely.

Step 11

Remove the pizza from the oven, slice and serve. Be careful....it will be VERY hot!