• 1/2 cake compressed fresh yeast
• 2 cups warm water (80¬∞F to 90¬∞F)
• 1 cup pastry flour
• 1 1/2 tablespoons sea salt
• 5 1/2 to 6 cups unbleached all-purpose flour

In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the warm water until it dissolves. Add 1 cup pastry flour and the salt and mix. Add the all-purpose flour, 1 cup at a time, and knead until the dough is no longer sticky. Continue to knead until the dough is smooth and elastic. For the first rising, shape the dough into a ball and leave it in the mixer or place it on a lightly-floured surface. Cover with a towel and let rise in a warm, draft-free place for about 4 hours. Punch the dough down and divide into 6 pieces. Form each piece into a ball. Cover with a towel and let rise in a warm, draft-free place for about 3 hours. Makes enough dough for six, 10-inch pizzas.