Pizza Dough

We've experimented with a few difference pizza dough recipes around here.  This is now my go to.  I adapted Bobby Flay's recipe just a titch.  Enjoy!

2 1/2 to 3 c bread flour (King Arthur is the best, seriously)
1 c cake flour
1 tsp sugar
1 1/2 tbsp. yeast
2 tsp kosher salt
1 1/2 c. warm water
2 tbsp. olive oil

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.  Add the water and the oil while the mixer is running.  If the dough is stick, add more flour, one tablespoon at a time.  If too dry, add 1 tbsp. of  water at a time.  It should form a soft ball.  Allow to rise one hour (I often skip this step with pizza dough, and it still turns out, but letting it rise is best).

Divide dough into to equal pieces.  Roll out and top with your favorite pizza sauce, cheese and toppings.  I usually make and freeze one of the pizzas on a cardboard cake plate.  Bake at 425 degrees for 12-15 minutes.