1. 1. Combine Wet Ingredients: In a large mixing bowl, combine the sourdough discard, olive oil, and warm water. Stir these ingredients together until they are well incorporated. The mixture will be somewhat liquidy.

2. 2. Add Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures the leavening agent and salt are evenly distributed throughout the flour.

3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Once it’s too thick to stir, turn it out onto a lightly floured surface and knead for about 3-5 minutes until the dough comes together and is mostly smooth. It will still be a bit sticky, which is normal.

4. 4. First Rest: Lightly grease the mixing bowl with a little olive oil. Place the dough back into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out.

5. 5. Preheat Oven and Prepare Baking Surface: While the dough is resting, preheat your oven to 450 F (230 C). If you have a pizza stone or steel, place it in the oven during preheating. Otherwise, lightly grease a baking sheet or pizza pan.

6. 6. Shape the Crust: On a lightly floured surface, gently roll or stretch the rested dough into your desired pizza crust shape and thickness. Aim for a round or rectangular shape, about 1/4 inch thick. Be careful not to overwork the dough.

7. 7. Transfer and Top: Carefully transfer the shaped dough to your preheated pizza stone or prepared baking sheet. Add your favorite pizza sauce, cheese, and toppings.

8. 8. Bake the Pizza: Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. The exact time will depend on your oven and the thickness of your crust and toppings.