Combine the yeast, warm water, and brown sugar in a medium bowl. Let sit for 10 minutes to let the yeast bloom.

In the meantime, take a large mixing bowl and spray it with cooking spray (or rub with olive oil). Set aside.

Get a clean kitchen towel and set aside.

Measure out 5 cups of flours and set aside.

Measure out 2 cups for flour and set aside.

Dust your clean work surface with flour.

Once yeast has bloomed, stir 2 tbsp olive oil and the salt into the yeast mixture.

Gradually stir the 5 cups of flour into the dough with a spatula. The dough will be very watery at first, then it will thicken and be very sticky. Keep adding the flour until you can’t stir it any longer, then turn dough out onto floured work surface. Knead the dough until it’s no longer sticky, adding flour from the reserved additional 2 cups, as necessary. Reserve any additional flour for later on.

Place dough in the large, oiled/sprayed bowl and cover with the kitchen towel. Place covered bowl in a warm spot and let dough rise, about one hour.

While you wait for the dough to rise, prep your pizza toppings.

Drain, rinse, and wring dry artichoke hearts, then chop them into bite-size pieces. Set aside.

Drain and rinse sliced olives, and set aside.

Drain cooked spinach and set aside.

Chop sundried tomatoes into bite-size pieces and set aside.

Pour 1-2 cups of tomato sauce into a small bowl and set aside.

Crumble your feta cheese and set aside.

Pour 2 tbsp of olive oil into a small bowl and set aside, along with a pastry brush

Sprinkle cornmeal on the surface of two clean baking sheets, then set aside.

Preheat oven to 425F.

Your pizza dough should have doubled in size after about one hour. Liberally sprinkle your work surface with more flour from the earlier reserved two cups, then turn dough out onto floured surface.

Knead dough a few times, adding more flour as needed, then form into a ball. Let rest 1-2 minutes, then cut dough ball into four equal pieces.

Use a rolling pin to roll out each piece of dough into an artisan personal pizza, then place on one half of the prepared baking sheet. Repeat process with remaining dough pieces. Each baking sheet should contain two pizza crusts resting side by side.

Bake the pizza dough (no toppings yet!) at 425F for 5-7 minutes, until dough is starting to poof up.

Remove baking sheets from the oven to the work surface and prick the par-baked crusts with a fork to let the hot air escape; dough should flatten once again. Then spread tomato sauce over the dough, leaving room at the edges for the crust. Add toppings to your liking, then brush the crusts lightly with olive oil using a pastry brush.

Place the baking sheets back in the oven and bake pizza for additional 15-20 minutes, or until crust is golden brown and the middle of the pizza no longer sags when lifted with a spatula.

Remove pizza from oven and let rest 1-2 minutes, then cut into slices and serve.