Chris Bianco's Pizza Dough

Name: Chris Bianco's Pizza Dough
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2.25 tsp Active dry yeast (1 envelope); 2 cups Warm water (105 to 110°F); 5 cups Bread flour or high-protein flour (preferably organic and freshly milled, divided, plus more for dusting); 2 tsp Fine sea salt; to taste Extra-virgin olive oil (for greasing the bowl)

A simple four-ingredient pizza dough from renowned pizzaiolo Chris Bianco that serves as a superb foundation for classic and creative pizzas.

30 min total4 servingsItalian

Calories

425

Protein

14g

Carbs

80g

Fat

Ingredients

2.25 tsp Active dry yeast (1 envelope)
2 cups Warm water (105 to 110°F)
5 cups Bread flour or high-protein flour (preferably organic and freshly milled, divided, plus more for dusting)
2 tsp Fine sea salt
to taste Extra-virgin olive oil (for greasing the bowl)

Instructions

1
Combine the yeast and warm water in a large bowl, stir gently to help dissolve it, and let sit for 5 minutes to activate.
2
Stir in 3 cups of the flour, mixing gently until smooth, then slowly add the remaining 2 cups of flour, working it in gently.
3
Add the salt to the dough and stir until combined. If necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
4
Turn the dough out onto a floured work surface and slap it onto the counter, pulling it toward you with one hand while pushing it away with the other, stretching and folding it back on itself.
5
Repeat the slapping and stretching process until the dough is noticeably easier to handle, 10 to 15 times, then let the dough rest for 5 minutes.
6
Shape the dough into a ball and put it in a lightly greased bowl, then roll the dough around to coat it with oil.
7
Cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in size, 2 to 2 1/2 hours.
8
When fully proofed, press the dough with your finger—the indentation should remain. Turn the proofed dough out onto a floured work surface and cut it into 4 pieces.
9
Roll the pieces into balls and dust them with flour, then cover with plastic wrap and let them sit for another hour, or until they have doubled in size.
10
The dough is ready to be shaped, topped, and baked. If not making 4 pizzas at a time, wrap the dough balls well and refrigerate for up to 8 hours or freeze for up to 3 weeks.
11
If refrigerated or frozen, thaw in the refrigerator and let come to room temperature before proceeding.