The Pizza Dough Recipe
1 hour 25 minutes
Adapted from Gourmet
1 package active dry yeast (2.25 teaspoons)
1 cup unbleached all-purpose flour
3/4 cup 00 flour
Additional all-purpose flour for kneading
3/4 warm water (105 to 115 degrees F)
1.5 teaspoons salt
1.5 teaspoons olive oil
Stir together yeast, 1 tablespoon AP flour, and 1/4 cup warm water in a bowl and let stand for 5 minutes, until the surface looks creamy.
Stir together 3/4 cup 00 flour, 1/2 cup AP flour, and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water. Stir in enough remaining AP flour (1/2 cup approximately) so dough comes away from sides of the bowl. The dough will still be a little wet.
Knead dough on floured surface with lightly floured hands and continue to re-flour hands if the dough becomes too sticky. Knead for approximately 8 minutes until dough is smooth, soft, and elastic.
Form into two balls for two nine-inch cast iron pies.
Loosely cover with plastic wrap and let rise in a draft free place until doubled, about 1.25 hours.