1 teaspoon active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
1 cup cake flour (not self rising)
2 1/2 to 3 cups all purpose flour
2 teaspoons salt
Olive oil for the bowl
Sprinkle the yeast over the water and let stand for 1 minute, or until
the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose
flour, and the salt. Add the yeast mixture and stir until a soft dough
forms. Turn the dough out onto a lightly floured surface and knead,
adding more flour if necessary, until smooth and elastic, about 10
Lightly coat another large bowl with oil. Place the dough in the bowl,
turning it to oil the top. Cover with plastic wrap and place in a warm,
draft free place and let rise until doubled in bulk; about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and
shape the pieces into balls. Dust the tops with flour. Place the balls on a
floured surface and cover each with plastic wrap, allowing room for the
dough to expand. Let rise 60 to 90 minutes, or until doubled.
Thirty to sixty minutes before baking the pizzas, place a baking stone
or unglazed quarry tiles on a rack in the lowest level of the oven. Turn
on the oven to the maximum temperature, 500 to 550 degrees F.