Hi Mary, this recipe is meant to make two 10-12" pizzas, so stretching out your dough a bit more when you're shaping it might be helpful. However, if you're aiming for larger crusts that aren't any thinner, I would suggest multiplying the weight of each ingredient by 1.5. You can also increase the salt, sugar and yeast by half. That should give you plenty of dough for larger pizzas. 

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