1. 1. Activate the Yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.

2. 2. Combine Wet Ingredients: Add the active sourdough starter and 2 tablespoons of olive oil to the foamy yeast mixture. Stir well to combine all the wet ingredients thoroughly.

3. 3. Mix in Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.

4. 4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

5. 5. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil, place the dough in it, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-3 hours, or until doubled in size.

6. 6. Shape the Pizza Squares: Once risen, gently punch down the dough to release the air. On a lightly floured surface, roll the dough into a large rectangle, about 1/4-inch thick. Using a pizza cutter or knife, cut the rectangle into individual squares, roughly 3×3 inches or your desired lunchbox size.

7. 7. Assemble the Pizzas: Transfer the dough squares to a baking sheet lined with parchment paper. Spread a thin layer of pizza sauce over each square, leaving a small border for the crust. Sprinkle generously with shredded mozzarella cheese and top with mini pepperoni or your chosen toppings.

8. 8. Bake the Pizza Squares: Preheat your oven to 400 F (200 C). Bake the pizza squares for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.