In the bowl of a stand mixer add the sourdough discard, water, olive oil, instant yeast, salt, bread flour, and whole wheat flour.

Attach the dough hook, and mix at speed 4 for 12 - 13 minutes. Mix until the dough reaches 78-80 degrees Fahrenheit (25.5 Celsius) AND passes the windowpane test.

Transfer the dough to a lightly floured work surface and divide into equal pieces for the recipe made.

Shape each piece into a rough round by folding each side to the middle, then the top and bottom. Flip the dough over shape the dough into dough balls.

Transfer the dough to its proofing vessel seam side down. Put a lid on the container or seal the bag.

Proof the dough at room temperature for about two to two and a half hours.

Prepare the Oven: Preheat the Oven & Pan/Stone to between 500 - 550 Fahrenheit (260-287 Celcius). Preheat for at least 45 minutes.

Gently nudge the dough out of the proofing vessel and onto a floured surface trying to keep it in a round as best you can.

Dimple the dough using your fingertips on both hands gently pressing down to the surface of the board.

Using the palm of your hands, toss the dimpled dough between your hands, back and forth a few times.

Pick the dough up and place it on the back of your fisted and floured hands, gently pulling and stretching the dough.

Transfer each pizza round to a piece of parchment paper.

Working quickly, transfer the pizza onto a pizza peel or the back of a sheet pan using the parchment as a handle.

Slide the pizza onto the preheated pizza stone and/or pan.

Bake the assembled pizza(s) at 500 - 550 Fahrenheit for 7-10 minutes OR until the dough is golden brown with some charring.

Remove the pizza(s) from the oven and allow to rest for five minutes. Cut into 8 equal pieces each and enjoy!