1. 1. Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foam indicates that your yeast is active and ready to work. If it doesn’t foam, your yeast might be old or the water wasn’t the right temperature, and you should start over.

2. 2. Combine Wet Ingredients: Add the sourdough starter 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. 3. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. It will be sticky at this stage, which is normal.

4. 4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should spring back slowly when you gently poke it. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time, but try not to add too much, as this can make the crust tough.

5. 5. First Rise: 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 rise in a warm place for 30-60 minutes, or until it has nearly doubled in size. The exact time will depend on the warmth of your kitchen.

6. 6. Shape the Crust: Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and shape it into a round or rectangular pizza crust, depending on your baking sheet or pizza stone. You can use a rolling pin or stretch it by hand. Aim for about a 1/4-inch thickness.

7. 7. Prepare for Baking: Transfer the shaped crust to a parchment-lined baking sheet or a preheated pizza stone. Add your favorite pizza sauce, cheese, and toppings.

8. 8. Bake the Pizza: Bake in a preheated oven at 450F (230C) for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted. The edges should look crispy and slightly browned.