Pizza Dough

From Cuisine at Home
Makes four 12-inch pizzas
Time: 15 minutes + 3 hours for rising

1 c. warm water (105-115 degrees)
1 Tbsp. sugar
2 1/4 tsp. active dry yeast
2 1/4 c. AP flour
1 c. cake flour
1 Tbsp. kosher salt
2 Tbsp. olive oil

Combine water, sugar and yeast. Proof until mixture turns foamy, about 5 minutes.

Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.

Add oil to proofed yeast mixture; then pour into flour mixture. Knead dough on low speed 10 minutes. (If kneading by hand, knead dough for the same amount of time.) Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap and let rise in a warm place until doubled, about 2 hours.

Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.