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1
Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy.
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2
Stir until the yeast dissolves.
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3
In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt.
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4
Add the yeast mixture and stir until a soft dough forms.
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5
Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
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6
Lightly coat another large bowl with oil.
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7
Place the dough in the bowl, turning it to oil the top.
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8
Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.
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9
Flatten the dough with your fist.
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10
Cut the dough into 2 to 4 pieces and shape the pieces into balls.
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11
Dust the tops with flour.
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12
Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand.
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13
Let rise 60 to 90 minutes, or until doubled.
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14
Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven.
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15
Turn on the oven to the maximum temperature, 500 to 550 degrees F.
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16
Shape and bake pizzas in desired fashion.
