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In a medium mixing bowl, stir together the sourdough discard, flour, salt, and baking powder. Mix until it starts to come together, then add the olive oil and mix again. The dough will be soft and slightly sticky.
Lightly flour your work surface and knead the dough for 2 to 3 minutes. You’re not looking for a perfect, elastic dough — just enough to smooth it out and bring it together. If it feels too sticky, dust it with a touch more flour.
Once the dough is ready, shape it into a ball and return it to the bowl. Cover with a clean kitchen towel and let it rest at room temperature for about 30 minutes. This step allows the flour to fully hydrate and gives the discard time to deepen the flavor of the crust.