1-First Step: Night-before mix (mise en place) Gather the ingredients and a large mixing bowl. Combine 1/3 cup (100 g) sourdough starter discard, 2 teaspoons (10 g) fine sea salt, 2 tablespoons (30 g) olive oil, 1/3 cup + 1 tablespoon (50 g) whole wheat flour, 3 3/4 cups (450 g) all-purpose flour, and 1 1/3 cups + 1 teaspoon (325 g) water. Stir until all the flour is hydrated and you have a shaggy dough. Cover the bowl with a lid or towel and leave at room temperature to ferment overnight. This gentle overnight ferment builds flavor and begins gluten development so you wake to a workable base.

2-Second Step: Morning strengthening The following morning, perform a set of stretch and folds to strengthen the dough. To do this, reach under one side of the dough, gently pull it up, and fold it over the center. Turn the bowl a quarter turn and repeat 4 to 6 times. This builds structure without intensive kneading. After the stretch and folds, cover and place the dough in the refrigerator for an 8 to 36 hour cold ferment to deepen flavor and improve texture. If you prefer a milder flavor or need dough sooner, you can skip the cold rest and use the dough immediately.

3-Third Step: Portioning and resting When ready to bake, remove the dough from the fridge and let it rest at room temperature for about 30 minutes. Divide the dough into 4 equal portions on a lightly floured surface. Shape each portion into a tight ball by folding the edges underneath and rotating on the counter. Cover the dough balls with a bowl or damp towel and let rest for another 30 minutes. This short bench rest relaxes the gluten so the dough stretches easily when shaping.

4-Fourth Step: Preheat cookware For the cast iron skillet method, preheat your oven broiler to high. Heat a cast iron skillet on medium to medium-high on the stovetop for several minutes; if using a 10 to 12-inch skillet it will hold heat and crisp the bottom quickly. Lightly oil the skillet if it is not well seasoned.

5-Fifth Step: Shape and cook on stovetop Press one dough ball into an 8-inch circle on a floured surface. If the dough is sticky, dust with more flour or rest the dough for 10 to 20 minutes to relax the gluten. Place the stretched dough in the hot skillet and press the edges to cover the bottom. Immediately add sauce and toppings. Cook on the stovetop for 5 to 6 minutes, or until the bottom chars and firms. For thicker dough, lower the heat and cook a little longer, or give the crust a brief pre-broil to avoid an undercooked center.

6-Sixth Step: Broil to finish Transfer the skillet under the broiler for 2 to 4 minutes to cook and brown the toppings. Watch closely to prevent burning. The quick broil gives that blistered, bubbly top similar to high-heat ovens.

7-Final Step: Serve and enjoy Remove the pizza carefully from the skillet, slice, and serve right away. Let rest for a minute to set the toppings. Repeat with remaining dough balls. If you prefer stone baking, follow the alternative method below.

8-Alternative baking: on a pizza stone Place a pizza stone in a cold oven and preheat to 450°F (232°C) for at least 30 to 45 minutes so the stone is fully heated. Press the dough into crusts on a floured surface or on parchment. Add toppings sparingly to avoid sogginess. Use a pizza peel dusted with semolina or cornmeal, or transfer the dough on parchment paper to the stone. Bake 15 to 20 minutes until crust puffs and edges have golden char spots. For very high-heat ovens, 500 to 550°F yields more Neapolitan-style results.