In the bottom of a bowl mix the warm water, honey, and yeast. If you are using a stand mixer, which is recommended, you can do this in the mixer bowl directly.

Let sit for 5 minutes, or until the yeast is bubbly and activated.

Next, add in the sourdough discard, oil, salt and flour.

With the dough hook of your mixer (or by hand), knead the dough for 10-12 minutes, or until the dough has good stretch to it without breaking.

After kneading, cover the bowl with plastic wrap and let sit on the counter until it has doubled in size. Depending on the temperature, this will take around 1- 1 ½ hours.

Pre-heat oven to 475 F with your cast iron pan or pizza stone inside.

Divide dough into 3 equal pieces. Shape each piece into circles and place on a countertop or a pan, with a towel covering them, for about 15-30 minutes until noticeably puffy.

After they are risen, oil fingertips and pick up each piece and stretch out the middle portion without disturbing the crust. I find it easiest to hold it in the center and turn the crust in a circular motion in the air, using it’s own weight to stretch it out.

Remove the hot pan/stone from the oven and place the crust on it hot. It will begin to cook from the bottom while you top it.

Top your pizza, oil the crust if desired with a basting brush, and bake at 475 F for 10-15 minutes until the crust is to your liking.