Neapolitan-Style Pizza Dough - cooking recipe

Ingredients

1 teaspoon active dry yeast
1 1/4 cups warm water (105 to 115 F)
1 cup cake flour (not self-rising)
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
olive oil, for the bowl

Preparation

Sprinkle the yeast over the water (in a bowl); let stand 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 all-purpose flour, and the salt.
Add the yeast mixture to the flour; 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 minutes.
Lightly coat a large bowl with oil; place the dough in the bowl, turning it to oil the top.
Cover with plastic wrap; place in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hours.
Flatten 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 floured surface and cover each with plastic wrap, allowing room for the dough to expand; let rise 60-90 minutes, or until doubled.
Shape and bake the pizzas as directed.