1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these are well combined to ensure even leavening throughout the dough.

2. 2. Add Wet Ingredients: Pour in the sourdough discard, 2 tablespoons of olive oil, and warm water into the bowl with the dry ingredients.

3. 3. Mix the Dough: Use a sturdy spoon or a spatula to mix everything together until a shaggy dough forms. It might look a little dry or crumbly at first, but keep mixing.

4. 4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough comes together and is relatively smooth. It won’t be as elastic as a traditional yeast dough, but it should be cohesive. If it’s too sticky, add a tiny bit more flour; if too dry, a few drops of water.

5. 5. Shape the Crust: Lightly oil a 12-inch pizza pan or baking sheet. Transfer the dough to the pan and, using your fingertips, gently press and stretch the dough into a round or rectangular shape, about 1/4-inch thick. You can also use a rolling pin if preferred. Create a slightly thicker edge for the crust.

6. 6. Pre-bake (Optional but Recommended): For a crispier crust, pre-bake the dough in a preheated oven at 450 F (230 C) for 5-7 minutes before adding toppings. This helps prevent a soggy bottom, especially with wetter toppings. The crust should look slightly puffed and set.

7. 7. Add Toppings and Bake: Remove the pre-baked crust from the oven, add your desired sauce, cheese, and toppings. Return to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.