This takes a bit of practice to make 4 crusts 8 cups flour sifted-50% bread flour and 50% unbleached-Reserve til later 1 and 1/3 cups of water in a sauce pan Add 1 Tablespoon salt and 2 Tablespoon Sugar(white) 6 Tablespoons olive oil Bring to boil and cool(like folk do for a Brine) Next step is Yeast 2/3 cup boiling water with 1/4 teaspoon sugar When water cools to 105 degree add 3 packets Yeast I use this Let the Yeast mixture Proof i.e grow five minutes Add the first water(1 and 1/3 cup) and other ingredients in it to the 8 cups flour.Then add the yeast mixture and mix VERY WELL!!! Let this mixture sit on a floured board 10 minutes with your large mixing pan covering it... Start needing the mixture with flour to reduce tackiness 10-15 minutes Put the large glob of mixture back in pan and oil the top lightly(olive oil) Cover with a wet towel. Put in a oven for 1- to 1 and 1/2 hours Turn the dough out of pan onto floured board Divide into 4 pieces. Cover the pieces and let rest 10-15 minutes. Roll out equal amounts to make 4 crusts and bake each crust 10 minutes. Keep crusts not in oven covered at all times... I put small fork marks like this in top of crust before and Uually during baking as this is active yeast crust and will bubble a bit. You can see fork marks in this 10 minute baked crust.I freeze the other 3 crusts for later use.. Takes some practice,but will become easy after a few dozen/thousand!