Gjelina Pizza Dough

We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps achieve this result. The dough is mixed and allowed to rise in bulk, and is coated with olive oil while being turned at 30-minute intervals, to help achieve the elasticity and strength needed to be pulled superthin. After 2 to 3 hours (depending on the ambient room temperature), we punch the dough d