I like to make dough using blends made with different types of flour. My latest experiment was one using a 1:1 ratio of Italian tipo "00" flour and cake flour. Made one day in advance, risen at room temperature for a couple of hours, placed in the refrigerator overnight before forming into a pair of crusts 7 inches in diameter. Both were topped with 2 oz each of sauce, whole milk mozzarella, Italian sausage, and one had onions. Baked on a preheated stone at 450° for 11 minutes.
The results were very good, with the crust striking a balance between crisp and chewy. It's one that will definitely be made again.
