Neapolitan Pizza Dough

1 teaspoon active dry yeast 
1 1/4 cups warm water (105 to 115*F) (350 g) 
2 tablespoons cake flour 
2 1/2 to 3 cups all-purpose flour (500 g)
1/2 teaspoons salt 
Olive oil, to grease the bowl

For best flavor plan ahead and make the dough the day before you'll need it, allowing it to rise slowly in the refrigerator. The next day, allow the dough to reach room temperature while you preheat the oven and prepare the toppings.

Sprinkle the yeast over the warm water. Let stand one minute or until the yeast is creamy. Stir until the yeast dissolves. 

In a large bowl combine the cake flour, 2 1/2 cups of the all-purpose flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, working it until smooth and elastic, about 10 minutes. 

Lightly coat a large bowl with olive oil. Place the dough in a bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours or let it rise slowly overnight in the refrigerator (see tip below). 
Flatten the dough with your fist. Cut dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. 

Place the balls on a floured work surface and cover each with plastic wrap allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled. 
Thirty to sixty minutes (ideally while dough is in it's final rise, step 5) before baking pizzas place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to its maximum temperature, 500 to 550*F (260 to 285*C). 
Shape, then bake each pizza for 6 to 7 minutes. 

Makes four (9 to 10-inch) pizzas.