1. Combine the Wet Ingredients: In a medium-sized mixing bowl, combine the sourdough starter discard, warm water, and olive oil. Whisk them together until they are well combined and the starter is mostly dissolved into the liquid. This ensures an even distribution of the sourdough flavor throughout the dough.

2. Mix Dry Ingredients and Form Dough: In a separate small bowl, whisk together the all-purpose flour, salt, and optional sugar. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. It might look a little sticky at this stage, which is normal.

3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much, as this can make the crust tough. The dough should spring back slightly when poked.

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

5. Preheat Oven and Prepare Pan: While the dough rests, preheat your oven to 450 F (230 C). If you have a pizza stone or steel, place it in the oven to preheat as well. Otherwise, lightly grease a baking sheet or pizza pan.

6. Shape the Dough: On a lightly floured surface, gently roll or stretch the dough into your desired pizza or flatbread shape, aiming for about an 8-10 inch round or an oblong shape. Be careful not to overwork the dough. Transfer the shaped dough to your prepared baking sheet or a piece of parchment paper if using a pizza stone.

7. Add Toppings and Bake: Spread your favorite pizza sauce evenly over the dough, leaving a small border for the crust. Add your desired toppings and cheese. Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and melted.

8. Cool and Serve: Carefully remove the pizza from the oven. Let it cool for a few minutes on a wire rack before slicing and serving. This helps the cheese set and prevents the crust from becoming soggy.