In a large mixing bowl, whisk together 1/2 cup (120ml) of warm water and 1 tsp (3g) of instant yeast until dissolved. Let sit for 5 minutes, then add 1 cup (227g) of sourdough discard and 1 tbsp (15ml) of olive oil, stirring until combined.

Fold in 2 cups (240g) of bread flour and 1 tsp (5g) of fine sea salt. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with a damp towel, and let rest for 1 hour until doubled. Preheat your oven and pizza stone to 500°F (260°C) for at least 45 minutes.

Turn the dough onto a floured wooden pizza peel. Press from the center outward to form a 12-inch circle, leaving the puffy edge untouched.

Spread 1/2 cup (120ml) of thick red tomato sauce evenly across the center. Distribute 4 oz (113g) of torn fresh white mozzarella cheese over the sauce.

Slide the pizza onto the hot pizza stone and bake for 8-10 minutes. Watch for the crust to become highly blistered with dark charred spots along the edge, and the cheese to form bubbling circular patches.

Remove from the oven and immediately scatter 1/4 cup (10g) of fresh green basil leaves over the top so they slightly wilt. Rest for 3 minutes, slice into wedges, and serve.