1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready to work.

2. Combine Wet Ingredients: Add your sourdough starter or discard and 2 tablespoons of olive oil to the foamy yeast mixture. Stir until well combined. The mixture will look a bit cloudy and slightly thick.

3. Add Dry Ingredients: Gradually add the all-purpose flour and fine sea salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. It’s okay if it looks a little rough at this stage.

4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slowly when poked. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time.

5. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 2-4 hours, or until doubled in size. Alternatively, for a deeper flavor, refrigerate overnight (8-12 hours).

6. Shape and Bake (Pizza): If making pizza, gently punch down the dough and divide it into two equal portions. On a lightly floured surface, stretch or roll each portion into your desired pizza crust shape. Transfer to a preheated pizza stone or baking sheet, add your favorite toppings, and bake in a preheated oven (450-500 F) for 12-18 minutes, or until the crust is golden brown and crispy.

7. Shape and Bake (Calzones): If making calzones, divide the dough into 4-6 equal portions. Roll each portion into a circle. Fill one half of the circle with your desired fillings, leaving a border. Fold the other half over the filling and crimp the edges tightly to seal. Brush with olive oil and bake in a preheated oven (400 F) for 20-25 minutes, or until golden brown.