Pizza Dough

• 1 compressed yeast cakes or 1 package active dry yeast
• 2 cups water (80u0b0 - 90u0b0F for compressed yeast, 105u0b0 - 115u0b0F for dry yeast)
• 1 cup pastry flour
• 4 teaspoons sea salt
• 5 1/2 - 6 cups unbleached all-purpose flour

1. In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the lukewarm or warm water until it dissolves.
2. Add the pastry flour and salt and mix well.
3. Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
4. Shape the dough into a ball and put in a lightly oiled bowl.
5. Turn the ball to coat it with oil.
6. Cover and let rise in a warm draft-free place (75u0b0F.) for one hour, until doubled in volume.
7. Punch down the dough and divide it into three balls.
8. Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
9. This dough can be frozen for future use.

yeast cakes, water, pastry flour, salt, flour

Taken from www.food.com/recipe/pizza-dough-55296 (may not work)