Combine water and yeast. Proof (let sit) until foamy; 5-8 minutes.
Mix flours and salt in bowl of a heavy-duty stand mixer fitted with dough hook.
Add yeast mixture to flour and knead at low speed 30 minutes. Shape dough into a round, place ina lightly oiled bowl, and turn to coat.
cover bowl with plastic wrap; let dough rise 4 hours in a warm place. Punch down, divide into 4 pieces and shape into balls, Brush lightly with oil, cover completely with plasti wrap, and let rise another 2-4 hours.
Shape by pressing fingertips into dough, leaving edge puffy to create a rim. Grasp rim with hands, working your way around the circle. As dough dangles, it stretches while edge stays plump.
Place on dusted peel and cook on pizza stone for 5-8 mintes in a 550 degree oven that has been preheated (after putting your ingredients on the pizza, of course!) Brush edges with oil after removing from oven.
Note:Flavor and texture come from the long, slow rise, which is why only a small amount of yeast is used, and no sugar. The real recipe uses "00" soft Italian flour and if you have access to that, you can use all Italian soft flour. The cake flour is used here to approximate the soft Italian flour.
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