Sourdough discard pizza Pepperoni, mozzarella and fresh blue African basil grown right here in the backyard. I used the @kingarthurbaking discard recipe for the crust but went with a hand kneaded approach instead of using a mixer. I also did a few rounds of stretch and folds. I have historically not used a stone and just baked with a pizza sheet. Today I tried the sheet on the stone and it protected the crust a bit to much, getting a darker cheese and lighter crust cook. Next time we’ll go back to not using a stone. The sauce was Rao’s and seasoned with @spiceology pizza seasoning.