(from Cooks Illustrated)
1 1/4 tsp instant or active dry yeast
1 cup water, slightly warm or room temperature
1 3/4 cups all-purpose flour, plus more for work surface
1 cup cake flour (or use all-purpose flour)
1 1/2 tsp salt
2 tsp sugar
1) Preheat the oven to 500F with your baking stone on the oven rack.**
2) Combine yeast and water and stir to dissolve.
3) Combine flours, salt and sugar in the bowl of a food processor and pulse to blend. With the motor running, stream in water/yeast mixture. Continue to process for 1-2 minutes, until dough becomes smooth and satiny. Add an extra tablespoon of flour if the dough becomes too sticky.
4) Divide dough into two and shape each piece into a tight ball. Place on a lightly floured surface and cover with lightly oiled plastic wrap or a clean dish towel. Let rise for 1 hour, or until doubled in size.
5) Working with one ball of dough at a time, place on a lightly floured surface. Flatten the dough into an 8-inch disk, then stretch the edges gently until the dough is about 12-inches in diameter, rotating the dough by quarter turns as you work. You can also gently stretch the dough by placing it on the backs of your hands, letting the weight of the dough stretch it out.
6) Transfer the stretched dough onto a baking sheet that has been covered with cornmeal (you can use a pizza peel, if you have one). Spread it with a small amount of the sauce, toppings of your choice and slide it quickly into the oven.
7) Bake pizza at 500F for 5-10 minutes, until well browned.**
8) Retrieve pizza with baking sheet or pizza peel.**
9) Serve immediately and repeat process with second piece of dough.Makes 2, 12-inch pizzas.
**I have done this using a baking stone at 500 degrees and it iiiiis delicious. However, you can also use an oiled baking sheet or cast iron skillet and cook at 425 degrees for 12-15 minutes (and avoid the need for a baking stone and foresight of preheating it) and it comes out delicious too.