1 half-sheet (13-by-18-inch), 2 quarter-sheet (9-by-13-inch) or 2 12 inch round thin pizzas; dough clocks in at a smidge over 1 pound, but works seamlessly in recipes calling for a 1-pound dough
Ingredients 2 1/3 cups all-purpose or bread flour 1 1/4 teaspoons instant dry yeast (from half a 1/4-oz packet) 1 1/4 teaspoons coarse sea or kosher salt 3/4 cup plus 1 tablespoon room temperature water, more if needed
Directions
In a bowl of a stand mixer, stir together the flour, yeast, and salt with the kneading hook.
Add the water and, with the mixer on low, run stand mixer until dough forms a craggy ball, 3-5 minutes. Add more water, 1 tablespoon at a time, if needed to bring the dough together. Dough will be lumpy but cohesive.
Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.