In a large bowl, combine flour, sourdough discard, buttermilk, olive oil, salt, and honey.
Add water gradually, a little at a time, mixing as you go. Stop when the dough is soft and slightly tacky but not sticky. You may not need all the water. Water should not be hotter than 110°F (43°C).
Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
Shape into a smooth ball: pull edges to center, flip seam-down, cup hands around dough and rotate clockwise to build tension. Place in a lightly oiled, covered bowl.
Same day: rest at room temperature 30-60 minutes. Overnight: rest 1-2 hours, then refrigerate in a covered container for up to 48 hours. When ready to bake, preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If using cold-fermented dough, remove from fridge 20-30 minutes before shaping.
Dust parchment paper with fine semolina. Press dough out from the center with your fingertips into a circle. Fold the outer edge over itself to create a raised crust border. Brush with olive oil.
Spread sauce (about ½ cup), then cheese and toppings (don't overload). For buffalo mozzarella, pre-bake the sauced crust for 5 minutes first, then add cheese and return to oven.
Slide parchment onto the hot stone. Bake 12-15 minutes until crust is golden brown and cheese is bubbling.
Rest one minute before slicing. Finish with pesto, extra Parmesan, or fresh basil. Serve immediately.
