Dough (from the easy bread recipe here)
In a large, 5 quart container, combine:
3 c. warm water
1 ½ T. kosher or coarse salt
6½ c. of flour
1½ T. instant/fast rise yeast (2 packets)
Stir with a wooden spoon until the dough is evenly wet with no dry spots. Cover your container and allow to rise on the countertop for 2 hours. The dough should almost triple in size and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
Chill dough for at least three hours. You can bake it before chilling, but it’s easier to work with cold, and the flavor improves with age.
Photo tutorial here:
https://gwens-nest.com/family-favorite-recipes/baked-potato-pizza-recipe