Mix the above ingredients by hand or with a mixer in a large bowl and let stand for 10 minutes.

Knead and mix well for another 10 minutes on a floured board.

Move the dough into a large bowl lightly coated with organic olive oil.

Flip the dough around in the bowl to coat all sides.

Cover the dough with a clean kitchen towel and set aside in a warm place to rise — about 1 ½-2 hours until doubled.

Return the dough to the floured board and knead again, adding flour to absorb the stickiness.

I personally repeat the first step a second time and let it rise again, but you can also jump forward to the next steps if you’re in a hurry.

Preheat oven to 400.

Grease and lightly dust a large pizza pan (about 24”) with organic cornmeal, or two pans (12” x 2) if you want thinner crusts. If you’re using a stone, preheat per its instructions (or about 45 minutes).

Flatten the dough on a lightly floured board and roll/knead into shape.

Stretch the dough onto the pan.

Create lips on the dough and lightly brush with olive oil, salt and pepper, a sprinkling of Italian herbs, and nutritional yeast.

You can also sprinkle vegan cheese or vegan dry Parmesan directly onto the dough before adding the sauce, as well as any other ingredients for a thicker, layered pie.

Lightly push dents into the dough with your fingers or a spoon to minimize bubbling.