4 ½ tsp yeast
2 cups warm water
1 tsp salt
4 teaspoons olive oil
5-7 cups flour
Dissolve yeast in warm mixer bowl. Add salt, olive oil and 2 ½ cups flour. Attach dough hook to mixer and mix 1 minute. Continue on speed 2, add remaining flour, ½ cup at a time and mix about 2 minutes, or until dough clings to hook and cleans side of the bowl. Knead on speed 2 for 2 more minutes. Heat oven to 250 and turn off. Place dough in greased bowl, turning to grease top. Cover, let rise in oven for 1 hour. Punch the dough down. Preheat oven to 450. Prepare cookie sheets by spraying with non-stick spray. Divide dough into fourths and spread ¼ dough onto cookie sheet. Add sauce cheese and toppings and bake for 15-20 minutes. I like to freeze the extra dough in Ziploc bags to use later.
