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

2. Combine Wet Ingredients: Add the sourdough discard and 2 tablespoons of olive oil to the activated yeast mixture. Stir well with a spatula or wooden spoon until everything is thoroughly combined. The mixture will be somewhat loose and shaggy at this stage.

3. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms. It’s okay if there are still some dry spots at this point.

4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a tiny bit more flour, one teaspoon at a time, but avoid adding too much, which can make the crust tough. The dough should spring back slightly when poked.

5. First Rise (Resting Period): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest in a warm place for 30-60 minutes, or until it has visibly puffed up and increased in size, though it won’t necessarily double like traditional yeast dough. This rest allows the gluten to relax and flavors to develop.

6. Shape and Bake: Once rested, gently punch down the dough to release the air. Divide it into two equal portions if making two medium pizzas, or leave it whole for one large pizza. On a lightly floured surface, roll or stretch each portion into your desired pizza crust shape and thickness. Transfer to a prepared pizza pan or preheated pizza stone, add your favorite toppings, and bake in a preheated oven (usually 450-500 F / 230-260 C) for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.