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.