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Pizza Dough

4.6

(39)

Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy.

Recipe information

  • Total Time

    1 3/4 hr

  • Yield

    Makes 2 pounds

Ingredients

2 (1/4-ounces) packages active dry yeast
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water (105-115&Deg;F), divided
2 teaspoons salt

Preparation

  1. Make dough:

    Step 1

    Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

    Step 2

    Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

    Step 3

    Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

    Step 4

    Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

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