Whisk 1 tablespoon (12g) yeast, 2 cups (430g) warm water, and 2 teaspoons (11-12g) sugar in a bowl or measuring cup. Set aside for a few minutes.

Measure 3 cups (390g) of the flour into another bowl.

Add 2 teaspoons (14g) pink sea salt and 1 teaspoon (3g) optional garlic powder to the bowl with the flour.

Combine the seasoned flour and the yeasted water together in the bowl of a stand mixer fitted with the dough hook and turn onto low speed at first, followed by incremental increases in speed.

Scrape the sides and bottom of the mixing bowl using a silicone spatula if it seems like there is still flour not getting mixed in.

Add 2 tablespoons (20g) nutritional yeast and 2 tablespoons (25g) olive oil to the bowl of the stand mixer if you’re using them, and continue mixing.

Measure the last 2 cups (260g) of flour into the bowl you measured flour in last time.

Add the last of the flour while the stand mixer is stopped, and turn it back on the lowest speed.

Increase the speed on your stand mixer to no more than speed 2, and mix for around 5 minutes, adding flour if it gets too sticky.

Coat the inside of your largest bowl with olive or other vegetable oil.

Transfer the dough from the stand mixer to the oiled bowl, once the dough stops sticking to the sides and bottom of the mixing bowl.

Form the dough into a ball in the bottom of your oiled bowl, with the seam on the bottom.

Cover the bowl with cling wrap or a lid and set in a warm place to rise for around 45 minutes to 1.5 hours.

Preheat the oven as high as it will go (between 475° and 550°).

Mix together all the sauce ingredients in a bowl.

Roll half of the pizza dough into a round pizza crust and transfer to a baking stone.

Top with sauce and half your toppings, saving the other half for the smaller pizzas.

Bake for 10-13 minutes until the toppings start to brown.

Divide the remaining dough into 4 equal sized pieces and roll each into a circle.

Set the circles on a baking stone, top lightly with sauce, and divide the remaining toppings across all 4 pizzas.

Bake for 8-10 minutes until the toppings start to brown.