Butter two pie pans well. Mix your pizza dough ingredients together, adding them in the order listed, because the flour prevents the salt from damaging the yeast. You may need more or less than 9 cups of flour — play with it until the consistency feels good — not too runny or too dry. Knead for about 10 minutes — this is part of the art of breadmaking, to knead the right amount of time, not too long or too short — it'll depend on if you're doing it by hand or with my favorite method: the Bosch mixer with the bread hooks.
Let rise in a warm place ideally until it has almost doubled in size, but if you're using alternative grains it may not rise as high. If your dough ends up a little sticky to work with, which is better than too dry, just butter your hands, scoop it out the best you can, separate into two pieces (or two blobs depending your dough, mine is different every time), and place into your greased pans. Let rise again until it has risen up nicely into a round loaf.