Feed your active starter the night before and stir thoroughly with your Danish dough whisk (the one I use is found here). Place plastic wrap or a tea towel over it and place it into a warm place. Allow it to ferment for at least 12 hours.

The next day, or when you are ready to bake, preheat the oven to 400 degrees.

Place the pizza stone and or a cast iron skillet in the oven that has already been preheated to 400 degrees. Allow the stone to heat for about 10 to 15 minutes.

Measure out active sourdough starter and place it in a large mixing bowl.

Place the salt into the large bowl. With a wooden spoon, thoroughly incorporate the salt into the sourdough discard. 

Carefully remove the hot cast-iron skillet or hot pizza stone from the oven.

Pour the sourdough mixture across the pizza stone. Using a spatula, spread the dough out so it is evenly dispersed across the pizza stone, leaving about a ½ inch radius around the edge so that it does not spew over and make a mess.

Place the hot pan into the oven and bake for 10 minutes.

After the 10 minutes is up, carefully remove the pizza stone from the oven and place it on a hot pad. 

Spread the pizza sauce over the crust, leaving about a ¼ in perimeter for the crust. Leave more, if you like a lot of crust.

Sprinkle the mozzarella cheese on top of the sauce.

Then sprinkle the parmesan cheese over the mozarella. 

Place the pepperoni neatly or scattered across the top.

Place the pizza back into the oven and bake for another 10 minutes.

When the 10 minutes is up, you can remove the pizza from the oven or you can brown the cheese by broiling it for 1-2 minutes. Careful though, the cheese can burn really fast! I like to check after a minute and if it is not browned enough to my liking, then I will leave it for an additional minute.

Slice your pizza and serve hot!