Sift together the bread flour and cake flour into a bowl. Add the salt, and mix until it is evenly distributed.
In a separate bowl, mix the lukewarm water, dry yeast, and sugar and let it sit for about 10 minutes. It's done when it starts to bubble.
Add the mixture from Step 2 into the bowl from Step 1 in 4 to 5 batches, mixing with each addition. Mix well while making sure the moisture gets evenly distributed.
Once the dough comes together, knead for 7 to 8 minutes.
Add olive oil, and knead again for 7 to 8 minutes. Once the oil is thoroughly incorporated, cover the bowl with plastic wrap and leave it to rise for about 1 hour at room temperature.
The dough will rise to about twice its size. During the cold season, let it rise by warming the bowl with about 40℃ lukewarm water.
Push the middle of the dough with your finger. It's done if it doesn't come back out.
Remove the gas by gently pushing the dough with your palm.
Divide the dough into four. (If quartered, the pizzas will be rather small. If you want a bigger size, you can just divide into two. Please adjust it to your preference.)
Freeze the ones you're not using. Let them defrost at room temperature when using. It will be a little less tasty though.
Place the dough on a sheet of parchment paper, and roll it out about 5 mm thick. Coat the rolling pin with cake flour beforehand.
Add toppings of your choice and it's done after baking it for about 12 to 15 minutes in a 220℃ preheated oven.
Story Behind this Recipe
This is our family's pizza dough.
Lukewarm water: Always keep it around 40℃, since the rising will not occur well if the water is cold or hot. Storage in fridge: If you put the dough in a tightly closed plastic bag, it will be okay for 2 to 3 days.