Too much dough for one person to work with could lead to it becoming chometz. Therefore make small batches of dough at a time — no more than the equivalent volume of 43⅕ eggs (about 3 quarts). (ShA1 — MB1,3)
If you have a fast-working team and a large oven, you can use larger batches of dough. However every yoray shomayim should be machmir for the above stated maximum amount. (MB7)
The kneading bowl should be roomy enough to knead the dough evenly. If the bowl is too small, it could leave dry pockets of flour that become chometz on Pesach when that flour comes into contact with broth. (Rama1 — MB4)
It is proper to announce ‘l’shaym mitzva’ when drawing the water, when pouring the flour into the bowl, and when adding the water to the flour. (Rama1 — BaH4)
