I love this discard recipe, because it uses a lot of discard and it is so versatile. I have an air fryer, so I divide the dough into fourth, shape each into 6" personal pizzas which fit into my air fryer with some room to spare, and pre-bake the pizzas on a perforated 9" parchment at 360 degrees for about 5 minutes. They can be stored between parchment either in the refrigerator for a few days or frozen. The next experiment will be spelt flour discard with almond flour for a sweet pizza with a butter and cinnamon or other sweet topping. Not good for my diet, though, LOL! Any suggestions?

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