I would half the recipe next time
Herb-infused pizza dough, party size
2 tablespoons dry active yeast
2 cups warm water
2 tablespoons sugar
5 cups all purpose flour (substitute whole wheat flour for one cup of all purpose flour if you like)
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
3 tablespoons olive oil
Method: Stir yeast and sugar into water and set aside until the top is creamy. In a large mixing bowl place flour, salt and herbs. Stir to mix. Add the wet ingredients including the olive oil and mix thoroughly. If you have a KitchenAid mixer with a dough hook, let it run for five minutes. If you are doing it by hand, turn the dough onto a large flat surface generously dusted with flour and knead until the dough is warm and elastic. Coat with olive oil and set in a large bowl to rise for one hour. Place a pizza stone or large, heavy cookie sheet in the middle of your oven and preheat to 500 F. Place a large sheet of parchment paper on your rolling surface and roll about 1/4 of the dough to your desired thickness. This dough is fluffy when thick and crackery when thin. Slide the parchment and dough onto an upside down cookie sheet and coat the dough with sauce, toppings and cheese. Slide the parchment and assembled pizza onto the pizza stone and bake for 10 to 13 minutes. Pull the parchment and pizza back onto your upside down cookie sheet and transfer to the cutting board.
