100 g whole wheat flour
950 g all-purpose flour
20 g fine sea salt
200 g sourdough discard
700 g water
60 g olive oil
Stir dry ingredients together and mix well. Add discard, water, and olive oil. Mix with a whisk and by hand until all is incorporated. Cover and wait 30 minutes and knead again by hand. Wait 30 more minutes and then do a series of 3-4 stretch and folds. Pizza dough can be used now or stored in the refrigerator up to 3 or 4 days until ready to use.
Heat cast iron frying pan on the stove at medium high heat. Turn oven on to broil. Split into 4 equal parts. Stretch and roll out to make a pizza crust. Add olive oil to the frying pan. Place the prepared pizza dough into the pan. Brown for a couple of minutes and then flip. While the other side browns, add pizza sauce, cheese, and toppings. Once browned to desired amount, remove from stove top and place under the hot broiler for 4-5 minutes until pizza reaches desired level. Remove. Let cool a couple of minutes. Cut into slices and continue cooking additional pizzas.
