This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.
In a large bowl or the bowl of a stand mixer, combine the lukewarm water, oil, salt, sugar, and yeast.
Add 5 1/2 cups (660g) of the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more flour as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic.
Place the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule.
Transfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a rolling pin to roll each piece into a 12" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout.
Once shaped, transfer each round to a pizza pan; baking sheet; or, if you have a pizza stone in your oven, a piece of parchment.
Preheat the oven to 450°F. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese.
When ready to bake, brush each crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese.
Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.
Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.
Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.
To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.
To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked.
