100 g sourdough discard (1/3 cup)
10 g sea salt or pink Himalayan salt (2 tsp.)
30 g olive oil (2 Tbsp.)
450 g Flour (3 3/4 cup)
50 g Whole wheat Flour (1/3 cup + 1Tbsp)
325 g warm water (always use filtered water for bread) (1 1/3 cups)
Mix all ingredients together in large mixing bowl. Cover and let rise overnight at room temperature on counter. Do a set of stretch and folds. Either use immediately or to develop more sourdough flavor cover and refrigerate 8 hours (no more then 36 hours) before use.
Get out 1-2 cast iron skillets and Toppings! I like to roast garlic bulbs ahead of time to have ready to top my pizza, olive oil and spices inside of sauce, pre-sauté onions, bell pepper and mushrooms and add chicken sausage (cut up) and olives with a mixture of mozzarella and cheddar. But you do you!
When ready for your pizza night, preheat your oven to 400 degrees. Get your toppings together. Divide dough into 4 parts. Shape into circles and let rise 30 minutes covered with a towel. Heat a cast iron skillet to medium to medium-high and lightly oil the bottom. While skillet is warming up, on a floured surface press each dough ball out into an 8-11 inch round (depending on size of skillet and desired thickness of crust) . when skillet is hot add dough (be careful not to touch the pan, its hot!). Add sauce/olive oil, toppings, cheese, etc. immediately. Cook 5-8 minutes until bottom just begins to brown/char (but NOT BURNT). Switch oven to broil and pop the pizza in the broiler for a few minutes to finish up the toppings. Broilers are tricky - be careful not to bur your pizza, use low broil if needed. Serve hot.
I like to have 2 skillets going so we can make 2 pizzas and then save the other 2 pizzas for another day.
I like to do half and half pizzas - for more topping variety.
Pizza nights were something we did as a family with my Dad growing up and I love a good variety of toppings for a family pizza night where everyone gets their favorite mix.
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