1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, olive oil, and sugar until well combined. The mixture should look slightly milky.

2. 2. Add Dry Ingredients: In a separate bowl, whisk together the flour, yeast, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slowly when poked. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time.

4. 4. First Rise (Proofing): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. 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.

5. 5. Shape the Flatbread: Gently punch down the risen dough to release the air. On a lightly floured surface, roll or stretch the dough into your desired pizza or flatbread shape. For a spider-web design, roll it into a large circle, then use a knife or pizza cutter to cut thin lines radiating from the center, leaving the outer edge intact.

6. 6. Bake the Crust: Transfer the shaped dough to a parchment-lined baking sheet. Preheat your oven to 425 F (220 C). Bake the plain crust for 8-10 minutes, or until it’s lightly golden and starting to puff up. This par-baking step helps create a crispier crust.

7. 7. Add Toppings and Finish Baking: Remove the par-baked crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Return to the oven and bake for another 4-5 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

8. 8. Cool and Serve: Let the pizza cool for a few minutes before slicing and serving. This allows the cheese to set and prevents toppings from sliding off.