Add liquids, then dry ingredients to the bowl of a stand mixer. (Take care not to let yeast and salt touch.)
Fit mixer with dough hook. Mix on low speed until dough ball forms and cleans the sides of the bowl. (2-5 minutes)
(If dough ball is too sticky, add more flour, 1 T at a time. If it is too dry, add more water, 1 T. at a time.)
Divide dough in half.
Roll dough out into desired shape. This recipe makes 2 large rectangles or 4 12-15 inch rounds.
Reserve any unused dough in a dough ball. Wrap tightly in plastic wrap, then stow in a large zip top plastic bag. Freeze.