Step 1: In a large bowl, whisk together the warm water and sourdough discard until well combined. Stir in the olive oil.
Step 2: Add the flour, salt, garlic powder, dried oregano, dried basil, and dried rosemary to the liquid mixture. Mix with a sturdy spoon or by hand until a shaggy dough forms and no dry streaks of flour remain.
Step 3: Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).
Step 4: After the rest, gently knead the dough in the bowl for 2-3 minutes until it smooths out slightly. You can also perform a series of stretch and folds every 30 minutes for 2 hours (4 sets total) for better gluten development.
Step 5: Cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F/21-24°C) for 2-4 hours, or until it has visibly increased in size by about 20-30% and looks bubbly.
Step 6: Transfer the dough to the refrigerator for a cold ferment for at least 12 hours, and up to 24 hours. This develops flavor and makes the dough easier to handle.
Step 7: On pizza day, remove the dough from the refrigerator 1-2 hours before baking to bring it closer to room temperature. Gently divide the dough into two equal portions and shape each into a tight ball.
Step 8: Preheat your oven to its highest setting (500-550°F/260-290°C) with a pizza stone or steel inside for at least 30-60 minutes.
Step 9: On a lightly floured surface, gently stretch or roll out one dough ball into a 12-inch circle. Transfer it to a piece of parchment paper or a well-floured pizza peel.
Step 10: Add your desired toppings, then carefully slide the pizza onto the preheated stone/steel. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
Step 11: Remove from the oven, let cool for a few minutes, then slice and serve immediately. Repeat with the second dough ball.