Good for one cookie sheet. Triple this stretches to 4 trays nicely (3X measurements in brackets)

1 cup warm water 45°C (3 cups)
1 (2 ½ tsp) package active dry yeast (7 ½ tsp)
½ tsp sugar (1 ½ tsp)
2 1/2 cups all-purpose flour (7 ½ cups)
(optional 1 cup of this could be replaced with whole wheat flour)
1/4 teaspoon salt (3/4 tsp)
1/2 tbsp olive oil (2 tbsp)
optional cornmeal, for sprinkling

In food processor bowl, mix sugar into the warm water
(Note: double this amount is required for the mixer).
Sprinkle yeast on top.
Wait for 10 minutes or until it gets all foamy.
Add flour, salt, olive oil.
On setting 1 knead for 7 minutes with dough hook until bowl is clean.
Cover and let rest for 20-30 minutes.
Sprinkle tray with a little bit of cornmeal.
Work it into roughly the right shape on the counter, put it in the tray, and finish with your fingers until it stretches over the whole pan.
Try to make it thicker around the edge.
Poke holes with a fork then pre-bake at 425 F for 8 minutes
Then spread with pizza sauce and use the toppings of your choice.
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.