Step 1

Mix Dough: To the bowl of a stand mixer, add sourdough discard and warm milk. Sprinkle the yeast and sugar on top. Add the salt, garlic powder, olive oil and most of the flour. I like to reserve a little of the flour to add in while the dough is mixing so I can get the texture of the dough just right. Turn the mixer on and use the dough hook to knead the dough for 8-10 minutes. Add the rest of the flour as needed until the dough clears the sides of the bowl, feels smooth and tacky to the touch, but not sticky. If the dough is sticky, add a little more flour. This dough can also be kneaded by hand for 10-15 minutes if you don't have a stand mixer.

Step 2

First Rise: Cover the dough with a kitchen towel and set in a warm place to rise for about an hour. If your sourdough discard was cold, the dough may take longer to rise. This dough can be used immediately after rising to make pizza or you can keep it in the refrigerator for a few days for the best flavor.

Step 3

Shape and Rest: Once the dough has risen and doubled in size, dump it out on a countertop and cut the dough into two to three large pieces, depending on the size of pizza you want to make. For smaller personal-sized pizzas, cut the dough into 6-8 pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape (see video here) to seal the balls and create tension. Let rest for 10 minutes. At this point you can also stick the balls of dough in a covered container in the refrigerator for a few days if you want to prepare this dough ahead of time.

Step 4

Prepare Oven: About 30 minutes before assembling the pizzas, place a baking stone (see recipe notes if you don't have a baking stone) on the top rack of your oven. Pre-heat the oven and baking stone at the highest temperature possible (500℉) for 30 minutes.

Step 5

Make Pizza: After the dough balls have rested for 10 minutes, prepare a piece of parchment paper for each pizza. Take one piece of dough and stretch it with your hands to form a circle. Continue working around to stretch the dough out until you get the shape and size you want. Place the dough on top of the parchment paper and stretch to your desired size. Leave the dough thicker around the edges for a fluffy crust if desired. Top the sourdough discard pizza dough with pizza sauce, freshly grated mozzarella cheese and any desired toppings.

Step 6

Bake: Use a cutting board or a pizza peel to launch the pizza into the oven on top of the pre-heated baking stone. Bake for about 5 minutes. Check on the pizza and turn it 180 degrees so the pizza cooks evenly. Bake another 3-5 minutes until done. Larger pizzas often take a little longer to bake than smaller ones, so watch closely. Remove pizza from the oven and enjoy!