Pizza Dough

I've tried lots of bread recipes. And a good many of them have been for Italian-style breads — most importantly, pizza dough. Good homemade pizza partly comes from a good dough and partly from how you bake it. I've found that a bread stone and wood on my gas grill are the best baking media; this is the best dough recipe. It is based upon a recipe I found online for the dough from Roberta's of Bushwick, Brooklyn. It deviates in its use of more olive oil and an altered preparation.

• 153 g "00" flour
• 153 g all-purpose flour
• 8 g fine sea salt
• 2 g active dry yeast
• 6 g extra virgin olive oil
• 200 g warm water (approximately 1 c)