This is the recipe from Cuisine at Home magazine:
This dough takes 6-8 hours but it's the real deal.
1 1/2 cups warm water (105-115 degrees)
1 t. active dry yeast (1/2 of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 T. sea salt
ADD YEAST MIXTURE; KNEAD.
COVER AND LET RISE.
SHAPE INTO PIZZA CRUSTS.
COMBINE water and yeast. Proof until foamy, 5-8 min.
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 in a 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 plastic 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 stay plump.
Bake on stone 550 degrees.