Pizza Dough - cooking recipe

Ingredients

1 compressed yeast cakes or 1 package active dry yeast
2 cups water (80\u00b0 - 90\u00b0F for compressed yeast, 105\u00b0 - 115\u00b0F for dry yeast)
1 cup pastry flour
4 teaspoons sea salt
5 1/2 - 6 cups unbleached all-purpose flour

Preparation

In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the lukewarm or warm water until it dissolves.
Add the pastry flour and salt and mix well.
Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
Shape the dough into a ball and put in a lightly oiled bowl.
Turn the ball to coat it with oil.
Cover and let rise in a warm draft-free place (75\u00b0F.) for one hour, until doubled in volume.
Punch down the dough and divide it into three balls.
Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
This dough can be frozen for future use.