1/1 Photo of The Art of Making the Perfect Pizza Dough
1 hr 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!!!!
My Private Note
14 Inch ...
Units: US | Metric
- 1Make the dough and let it rise:.
- 2Stir 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.).
- 3Stir 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.).
- 4Knead 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.
- 5Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.
- 6To shape the dough for baking:.
- 7DO 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.
- 8Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.
- 9To shape dough for grilling:.
- 10DO 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).
- 11Note: 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!
- 12Assemble and bake the pizza according to your favorite recipe.
- 13It can also be frozen for up to 1 month. Thaw and bring to room temperature, but remember, Do Not Punch Down!
Browse Our Top Flat-Shaped Breads Recipes
You Might Also Like...View All Flat-Shaped Breads Recipes
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
- Total Fat 9.6 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 3501.4 mg
- Total Carbohydrate 194.2 g
- Dietary Fiber 8.6 g
- Sugars 0.6 g
- Protein 29.2 g