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To the bowl of a stand mixer, add sourdough discard and warm milk. Sprinkle the yeast and sugar on top. Add the salt, garlic powder, olive oil and most of the flour. Turn the mixer on and use the dough hook to knead the dough for 8-10 minutes.
Cover the dough with a kitchen towel and set in a warm place to rise for about an hour.
Once the dough has risen and doubled in size, dump it out on a countertop and cut the dough into two to three large pieces. Let the dough balls rest on the counter for about 10 minutes.
About 30 minutes before assembling the pizzas, place a baking stone on the top rack of your oven. Pre-heat the oven and baking stone at the highest temperature possible (500℉) for 30 minutes.
Prepare a piece of parchment paper for each pizza. Take one piece of dough and stretch it with your hands to form a circle. Top the pizza dough with pizza sauce, freshly grated mozzarella cheese and any desired toppings.
Use a cutting board or a pizza peel to launch the pizza into the oven on top of the pre-heated baking stone. Bake for about 5 minutes. Check on the pizza and turn it 180 degrees. Bake another 3-5 minutes until done.