I’ve been wanting to try a sourdough discard pizza crust recipe for weeks, but I’m still not in planning-ahead mode after the move. So, yesterday afternoon I found myself scrambling for a recipe that I could throw together in the mid-afternoon and still be ready by dinner time, and that didn’t need any fancy equipment (ehem: stand mixer). This one fit the bill! I heeded the author’s advice and added 1/2 tsp active dry yeast to help it rise, though my starter has been so active that it might have been okay without. I let it rise for close to 4 hours, which was plenty, and topped with our favorite marinara, fresh buffalo mozzarella slices, some shredded mozzarella, and fresh basil. The flavors were so fresh and summery–the only thing I’d do differently next time is give it more time to par-bake before adding the toppings: 10 minutes wasn’t quite enough to get this crust crispy, and any longer with the toppings in the oven would have made them overdone. Next time!