Dissolve the yeast in the warm water along with the teaspoon of sugar
Add the flour, semolina, salt and sourdough discard to a large mixing bowl.
Once the yeast is bubbly, add this to the flour mixture and stir well with a wooden spoon until you have a raggy dough that you can work with.
Knead the dough for 8-10 minutes until it feels solid and slightly rubbery.
Put the dough in an oiled bowl and cover with a damp tea towel.
Allow to rise for 3-4 hours until the dough has doubled in size.
Punch the dough down and divide into balls, depending on size/how many pizzas you want to make. Roll each ball out to form a circle.
Preheat oven to 220c.
Place the pizza dough circle on a preheated pizza stone. I like some cornmeal sprinkled on the stone before adding the crust.
Add your toppings and bake for 20 minutes.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Sourdough Pizza Crust
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.