Doughlicious

Here's a good pizza dough, brought to us courtesy of Leo Menashe, via some restaurant or other in the East Bay:

Pizza dough for 6 pizzas

2/3 c warm water
2/3 c flour
1 1/3 T dry yeast

disolve yeast a bit stir in and mix flour let sit 20 minutes
add water plus half of next flour (with the salt):

1 c warm water
1 lb 2.5 ounces flour
1/4 c rye flour
2.5 tsp sea salt

let sit 20 minutes
add the rest of flour/salt
mix a bit then add

1/4 c olive oil

knead well and let rise a bit (hour?), then push down, roll out into portions and rise each dough.