In a mixing bowl, weigh out discard and water. Stir to combine. Then add in flour, olive oil, and salt. Using a spatula, mix the dough until the ingredients are fully incorporated.

Cover the bowl and allow to rest at room temperature. I usually wait about 8-12 hours, but this can be adjusted to fit your needs and schedules.

After the dough has rested, perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking, then gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you've turned the bowl in a full circle (about 4-5 stretches and folds total).

Cover the bowl again and place into the fridge until the next day. You can store your dough this way for up to 36 hours or use immediately if it fits your schedule.

The morning of (or a couple hours before I make my pizzas), I remove the dough from the fridge, divide it into 2 equal pieces on a floured surface. Shape each portion into a ball and return them to the fridge until you are ready to bake.

Approximately 10-15 minutes before baking, remove the dough balls from the fridge and place onto a lightly floured surface. Flatten slightly with your hands into a disc shape.

Move an oven rack to 6 inches below your broiler. Turn on your oven's broiler function to preheat.

On the stovetop, heat your cast iron skillet (I use one that is approximately 8 inches in diameter) over medium to medium-high heat. While the skillet is preheating, use your hands and/or a rolling pin to stretch and flatten one of the pizza crusts into an 8" circle. (If you find the dough difficult to shape, let it rest on the counter for another 10-15 minutes in order for the gluten to relax).

When the skillet is hot, brush the inside surface of the pan with olive oil, then lay the circle of dough into the skillet. Press the dough carefully with your fingertips to make sure most of the pan's bottom is covered.

Immediately, top the crust with pizza sauce and your chosen toppings.

Turn off the heat on your stove, and then transfer the skillet to the broiler to finish baking the top of the pizza. Broil for 3-7 minutes (my perfect time seems to be about 5 minutes) or until the cheese is melted and crust golden. NOTE- Pay attention while the pizza cooks. Using the broiler function on an oven can make your pizza go from not done to burnt in the blink of an eye.

Remove the pan from the oven and carefully transfer the pizza from the skillet onto a cutting board to slice.

Repeat the baking process with the second crust and enjoy!