Sourdough Pizza Crust (w/ discard)

Great use of discard. Thought the flavor is really nice mine did not look very "gourmet" - no bubbly blistered spots or lightly golden edges. It was however easy to throw together and I think the overnight rise helped the sourdough flavor come thru. I may have over proofed mine a bit, hence the pale crust, and the trouble I had getting one of the rounds to stretch without tearing. I baked for 5 minutes with sauce, then another 9 minutes with all toppings.