Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Art of Making the Perfect Pizza Dough Recipe
    Lost? Site Map

    The Art of Making the Perfect Pizza Dough

    The Art of Making the Perfect Pizza Dough. Photo by Tee Lee

    1/1 Photo of The Art of Making the Perfect Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Galley Wench's Note:

    Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must! UPDATE: The only way we bake pizza today is on the grill using this innovative pan . . . http://www.amazon.com/gp/product/B0002OOMSA/ref=oss_product . An absolute must!!!!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    14 Inch ...

    Units: US | Metric

    Directions:

    1. 1
      Make the dough and let it rise:.
    2. 2
      Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture does not appear creamy, discard and start over with new yeast.).
    3. 3
      Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than pizza dough you may have made.).
    4. 4
      Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft and elastic, about 8 minutes. Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour.
    5. 5
      Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.
    6. 6
      To shape the dough for baking:.
    7. 7
      DO NOT PUNCH DOWN DOUGH. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
    8. 8
      Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.
    9. 9
      To shape dough for grilling:.
    10. 10
      DO NOT PUNCH DOWN DOUGH. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9-inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic wrap with flour and invert loosely over pizza rounds. Allow dough to stand for 10 to 20 minutes before grilling.(dough will be slightly puffy).
    11. 11
      Note: The dough can be allowed to rise, covered and refrigerated in a covered bowl for up to one day. Bring to room temperature before shaping. REMEMBER (repeat after me :=) DO NOT PUNCH DOWN!
    12. 12
      Assemble and bake the pizza according to your favorite recipe.
    13. 13
      It can also be frozen for up to 1 month. Thaw and bring to room temperature, but remember, Do Not Punch Down!

    Ratings & Reviews:

    • on November 29, 2009

      55

      This is a fantastic pizza crust. We used it as a crust for grilled pizza at my father's birthday party and received many compliments. Things to note: during the rising process, make sure there is plenty of room between the balls of dough as they tend to expand a lot. Also, when the directions say to generously dust the dough with flour before covering with plastic wrap; very, very generously coat the dough, or the plastic wrap will be difficult to remove. Finally, if grilling, pay really close attention when grilling to be sure the underside does not become overcooked. We will definitely use this recipe in the future when making pizzas. For a really complimentary sauce, we recommend Ultimate Pizza Sauce 114392. Thanks, Galley Wench!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2013

      55

      Great recipe! The dough was crispy on the outside and chewy on the inside. Bubbled up along the outer crust just like restaurant pizza. A definite keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      Too much salt!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for The Art of Making the Perfect Pizza Dough

    Serving Size: 1 (453 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 996.2
     
    Calories from Fat 86
    68%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 3501.4 mg
    145%
    Total Carbohydrate 194.2 g
    64%
    Dietary Fiber 8.6 g
    34%
    Sugars 0.6 g
    2%
    Protein 29.2 g
    58%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites