Vegan Sourdough Discard Pizza

0 In the bowl of your stand up mixer (I used my KitchenAid), add the flour, salt, yeast, and Italian seasoning. Stir with a spatula until combined.
1 Add the sourdough discard and 1/2 cup of the warm water. Stir until combined or until a thick, shaggy dough forms. Using the dough hook attachment of the mixer, knead for 8 minutes on low. Add more water 1 TBSP at a time if dough is looking dry after about a minute or so of kneading. Dough should be smooth and just a little bit sticky.
2 Place dough into a large greased bowl and turn it a few times so the entire ball of dough is greased. Cover with a towel and let it rise in a warm place for 1.5-2 hours.
3 Once dough is done rising, place a pizza stone in the oven and preheat oven to 450 degrees F.
4 Turn dough out onto a large piece of parchment paper that is lightly floured. You can divide the dough into two and make two smaller pizzas or make one big pizza. I just did one big pizza, about 16 inches in diameter. Roll dough out into a large circle about 1/8-1/4 inch thick. If the dough keeps pulling or shrinking back, let it rest for a few minutes and then continue to roll it out.
5 Top pizza with sauce and desired toppings. Bake for about 15 minutes or until bottom of the crust and the tops are golden brown. Watch carefully for bake time because every oven is different and bake times may vary depending on the size of your pizza. Slice and enjoy! You can always pre-bake your crust without the toppings on for about 4-5 minutes if you are worried about it not cooking through (especially if you aren’t using a pizza stone). I never had a problem with it though so I don’t pre-bake my crusts.