1. In a large mixing bowl, whisk together the sourdough starter discard, warm water, 1 tablespoon of olive oil, sugar, and salt until well combined.

2. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. It will be sticky at first.

3. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. It should be less sticky and bounce back slightly when poked. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much.

4. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 1 to 2 hours, or until it has visibly increased in size (it may not double, but should look puffier). For a deeper flavor, you can refrigerate the dough for 8-24 hours after this step.

5. About 30-45 minutes before you plan to bake, place your pizza stone or steel in the oven and preheat to its highest temperature (usually 475-500 F). This is crucial for a crispy crust.

6. Gently punch down the dough to release the air. Divide it into two equal portions (for two medium pizzas). On a lightly floured surface or a piece of parchment paper dusted with cornmeal, stretch or roll each portion into your desired pizza crust shape, about 1/4 inch thick. Be gentle to maintain some of the air bubbles.

7. Carefully transfer the shaped crust to a pizza peel dusted with cornmeal or semolina (or directly onto parchment paper). Add your favorite pizza sauce, cheese, and toppings. Slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

8. Remove the pizza from the oven and let it cool on a wire rack for a few minutes before slicing and serving. This helps prevent a soggy bottom.