Pizza Bread Recipe from Piazza Outdoor Ovens

Ingredients
7 Cups of Plain White Flour
3 Tablespoons of Instant Yeast
1 Tablespoon of Salt
2-3 cups of warm water
Method
Mix all dry ingredients. Add warm water bit by bit, you may not need to use all the water. Your dough is better to be flaky dry than sticky wet. The more you knead it, the less flaky it becomes. Knead for 3 or 4 minutes. Texture should be smooth but not sticky.
Leave in warm area covered with a damp warm tea towel. Allow 20 minutes to rise.
Once risen, roll out THIN. Be sure to poke all over evenly with a fork before topping, to stop little heat bubbles in your base.
Always have plenty of flour underneath the pizza base (before you top) Allows base to slide on and off the pizza paddle easily.
Also Note: Always slide pizzas directly onto the granite when cooking. Pizza stones and trays are going to prevent that delicious crispy base and take longer to cook.
Makes 6 pizza bases.
Recipe can be halved.