Pizza dough

6-1/2 cups flour
2 pkgs yeast (1-1/2 tbs)
3 cups lukewarm water
1-1/2 tbs course salt

In a large bowl, mix the water with the yeast and salt. Add the flour and stir until moist, 1 minute. No kneading necessary. Cover, not airtight, and let dough rise at room temperature 2 hours (or up to 5). Use dought right away, or refrigerate (covered, not airtight) up to 14 days. Makes 4 lbs.
Grab a handful of dough (about grapefruit sized) and tucking ends in, forming a ball. Place on lightly floured surface and roll into a 12" circle, about 1/8" thick. Put a sheet of parchment paper on a baking sheet, put dough on the paper and brush with olive oil. Set baking sheet in a 500 degree oven for about 7 minutes-until puffed and golden. Remove from oven and add the ingredients you want for the topping and put the pizza back in oven for another 6-7 minutes, until toppings are cooked. I can get about 8-9 12" pizzas from this recipe.

Number of Servings: 16

Recipe submitted by SparkPeople user KRIS318.