Mix Ingredients: In a large mixing bowl, combine the sourdough starter discard, bread flour, salt, and instant yeast. Add the maple syrup here if you’re using it. Stir everything together with a wooden spoon or mix with a dough hook on a stand mixer until well combined.

Add Liquids: Slowly mix in the warm water and olive oil, stirring until a shaggy dough forms. Adjust the water or add extra flour as needed until the dough is slightly sticky yet manageable.

Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it's smooth and elastic. This step is crucial for developing the gluten, which gives the crust its excellent texture.

First Rise: Place the dough in a lightly oiled large bowl and cover it with plastic wrap. Let it rise at room temperature until it has doubled in size, about 1-2 hours.

Shape the Crust: After the rise, punch down the dough and turn it out onto a piece of parchment paper. Use a rolling pin to shape it to your desired thickness.

Preheat the Oven: Heat your oven to its highest setting, usually around 500°F (260°C). Place the baking sheet or skillet inside as it heats to get hot.

Bake: Place the parchment paper and dough directly onto the preheated baking surface. Bake for 10-15 minutes until the crust is golden and crispy.