Ingredients:

1 Cup + 1 Tbsp (=153 grams) OO Flour.
1 Cup + 1Tbsp + 2 Tsp (=153 grams) All-purpose flour.
1 Tsp Fine sea salt.
3/4 Tsp Active dry yeast.
1 Tsp Extra-virgen olive oil.

Directions:

Combine the two flours & salt in a large mixing bowl.

In a small bowl, stir together about 1 cup lukewarm water, the yeast & olive oil.

Pour the water mixture into the flour and knead for 3 minutes. Let rest for 15 minutes.

Knead for 3 minutes. Cut into two pieces and form into a ball.

Place on a heavily floured surface, cover with a dampened cloth, and let rise for 3 to four hours at room temperature.

To make the pizza, place a dough ball on a heavily floured surface and use fingers to stretch it. Then use your hands to shape it into rounds or squares.

Notes:

I am yeast challenged. Nothing that I use yeast for, bread or pizza, has risen, but I am stubborn. Hence this attempt.

First of all, no grocery store that I visited in Houston had "00 Flour", and I had to order it on the internet. It can be more than one wants to pay for flour, but the recipe asked for it. I thought it essential.

In the meantime, I purchased pastry flour. The first time I did the recipe, I used the pastry flour and got a decent result.

This is the second time with pastry flour and the finished product.

Just having done the recipe twice, I'd say that there is no need for the special 00 flour, just a finely ground flour, pastry or the like. But I would use one or the other along with the all-purpose flour.

I have not yet quite mastered the art of yeast, but I am improving. The pizzas from this recipe were pretty good. These toppings were added in order 1 to 5:

1. Home made tomato sauce (See the recipe under "Pasta")
2. Feta cheese
3. Sauteed crimini mushrooms
4. Mozarella cheese
5. Pepperoni & crumbled sausage.

Remember to dust your hands well with flour before you begin the kneading. This dough is really sticky and will not come off easily.

This recipe is from the NY Times, April 8, 2014, Section D7.