As mentioned by Lynda on the Steven & Chris Show, April 30, 2014.
The secret to this dough is the flour you buy: look for "00" flour, which many stores now carry. You can use regular flour and the recipe will work, but the dough will not be nearly as elastic and easy to work with, and the resulting crust won't be as thin.
1 cup of all-purpose flour plus 1 tbsp and 2 tsp
1 cup of finely milled Italian flour (called 00 and available in many fine food stores that carry Italian products). Add an extra tbsp of flour if the dough feels too sticky
1 tsp salt
3/4 tsp yeast (active dry)
1 tsp olive oil
Corn meal for sprinkling onto the pan or pizza peel
Step 1: In a small bowl, mix 1 cup of warm water, with the yeast and olive oil.
Step 2: Mix together dry ingredients and add the liquid mixture to the flour mixture.
Step 3: Mix and knead with your hands for few minutes, and then let the dough rest for 10- 15 minutes. Knead again for few minutes and then divide the dough in half.
Step 4: Let the mounds of dough rise on the counter, covered in a damp cloth. This will take about 3-4 hours.
Step 5: Now the dough is ready to use: shape and roll out into a pizza crust. Be sure and flour your surface and your rolling pin.
Step 6: Sprinkle the peel or baking pan with corn meal before you lay out the rolled pizza dough — this will help ensure an extra crisp crust.
Get Lynda's family flan recipe here.