Not all of the flour may need to be used. Aim for a soft, sticky dough. If dough starts flopping around the dough hook, you've added too much flour.
Recipe also makes enough for 2 thin 2-inch pizzas, if desired.
To make pizzas: Preheat oven to 500 degrees F (260 degrees C). Place a baking stone or heavy baking pan on oven's bottom rack. Remove dough from refrigerator to warm until wet and stretchy, 5 to 10 minutes. Turn dough onto a lightly floured surface. Stretch pizza dough onto pizza pan with floured hands. Top with desired toppings. Transfer pizza to baking stone and bake in preheated oven until dough is browned on the edges and charred on the bottom, 10 to 15 minutes.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.