Sourdough Pizza Crust

Preparation

1. The night before you want to bake, add the sourdough starter discard, fine sea salt, olive oil, whole wheat flour, all-purpose flour, and water to a large mixing bowl and mix by hand until fully combined. Cover and let the dough ferment at room temperature overnight.
2. The next morning, perform a set of stretch and folds to strengthen the dough. Wet your hand with water to prevent sticking. While keeping the dough in the bowl, gently pull one side up and fold it over itself. Rotate the bowl and repeat on all sides until you've completed a full circle. Cover the bowl and refrigerate for 8 to 36 hours.
3. When ready to cook, remove the dough from the fridge and let it rest on the counter for 30 minutes at room temperature. Divide the dough into 4 equal pieces. Shape each portion into a ball on a generously floured work surface. Cover the dough with a tea towel and let them rest for 30 minutes.
4. Turn on your oven's broiler to HIGH. On a stovetop, heat a cast iron skillet over medium to medium-high heat. If needed, lightly oil the cast iron skillet to prevent sticking.
5. While the skillet is preheating, press a dough ball into an 8" circle on a floured surface using your hands. Use more flour as needed to prevent sticking. (If the dough is difficult to shape, let it rest for 15 minutes on the counter to allow the gluten to relax.)
6. When the skillet is hot, lay the circle of dough in it. VERY carefully use your fingers to press the edges of the dough to cover the bottom of the skillet. Immediately add the sauce and toppings to the crust and cook for 5-6 minutes or until the bottom of the crust starts to char.
7. Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza for 2-4 minutes. Remove from the oven, slice, and serve hot.