1 tsp active dry yeast
2/3 cup warm water, 110 degrees
1 tsp olive oil
1 cup unbleached AP flour
1 cup cake flour
1 tsp salt
- Sprinkle yeast over water. Let stand about 5 minutes. Whisk in olive oil.
- Combine flour & salt in a large bowl. Add yeast mixture. Mix dough with a large wooden spoon or with a dough hook on stand mixer.
- Turn dough out onto a lightly floured board and knead until smooth, up to 10 minutes.
- Put in bowl coated with olive oil. Cover with a tea towel or plastic wrap.
- Let rise until doubled. (You can let it rise in the refrigerator overnight. Bring it up to room temperature before proceeding to next step.)
- Flatten down and divide into 2 portions. Make into balls, flatten slightly and dust with flour. Put balls on a sheet pan. Cover with a tea towel or plastic wrap.
- Let rise until doubled, about 60 minutes. (Dough can hold in the refrigerator for a day like this. Bring it up to room temperature before proceeding to next step.)
- Roll out to about 1/4" thick.
- Parbake on a pizza stone in 475 degree oven for about 5 minutes.
