In the bowl of a stand mixer, combine the sourdough starter discard, hot water, olive oil, and honey. Add the flour, salt, and yeast, if using.
Using a bread hook, knead the dough until a smooth, elastic dough forms. If the dough doesn't mix easily, add a few more tablespoons of water to achieve this.
To make the dough in a bread machine:
In the pan of the bread machine, place the ingredients in the order listed by the manufacturer. Set the machine to dough and start. Open the lid after a minute to scrape down the sides, careful not to catch the dough paddle.
Listen for when the dough cycle ends.
To mix by hand:
Combine the ingredients in the order listed in a large mixing bowl. Stir until the dough starts to form a shaggy ball.
Transfer the dough to a lightly floured surface and knead until a smooth, elastic dough forms.
Transfer the dough ball to a greased bowl. Cover with a lid or plastic wrap and allow to rise at room temperature until doubled in bulk, about six to eight hours.
To form the pizzas:
Move the dough to a lightly floured surface. Divide the dough into three equal portions and form each into a round dough ball.
Stretch each dough ball into a large round and place on a greased pizza screen.
Add your toppings and bake on the grill or in the oven at 475 until the crust is crisp and the toppings are cooked, about 5 to 8 minutes.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.To make just one pizza: adjust the servings on the recipe card down to one. The ingredient amounts will adjust automatically.To freeze the pizza dough:once you've formed the dough into balls, immediately place each in a greased airtight container and store in the freezer. To use: thaw completely in the fridge before assembling the pizzas.Whole wheat variation: If you'd like you can substitute 1 ½ cups whole wheat flour for an equal amount of the bread flour. This changes the flavor and texture of the dough, but also increases the fiber content.