By Galley Wench on June 24, 2007
Photo by Tee Lee
Photo by Tee Lee
"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!!!!"
Serving Size: 1 (453 g)
Servings Per Recipe: 1
"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 Recipe #114392 114392. Thanks, Galley Wench!"
"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!"
"Too much salt!"
"I have made this twice and it is a FABULOUS recipe! I mix in in my bread machine. I grilled (just can't go back to baking) both times. The texture is perfectly chewy with nice air bubbles. I recently had pizza at Calif. Pizza Kitchen and it was similar (and not one bit better!). I had never heard of stretching the dough in that manner but it's the only way to go! Last night I topped it with alfredo sauce, grilled chicken, chopped tomatoes, and mozz. cheese and it was divine. Thanks Galley Wench, for posting my new favorite dough recipe! Roxygirl"
"This is truly the BEST pizza dough I have made. It was not too chewy, not too thick, not too crisp. It was easy to work with also. I rolled the dough and realized I didn't have enough Italian cheese to make the pizza so had to run to the store. That just gave the pizza another chance to rise some making it even better! No other recipe I have made even compares to this dough! I followed all the instructions exactly and the result was absolutely phenomenal! Thank you!"
"I totally support the recommendation of Chris Bianco's pizzaria--benchmark absolutely. A gifted chef doing exactly as he wants. We have a wood-fired oven, and typically make a larger dough batch which I've listed separately under wood-fired oven dough, and has served many, many social evenings making pizza."
"I have never had any luck making pizza dough, it always turned out WAY too dense. This was not too thick, not too thin and the perfect density. It was very easy to make too. I did mine on the grill and used Recipe #88770 and it turned out great. Thanks for saving my pizzas! **I have made this again, this time in the oven. I baked my pizza at 425F for about 30 minutes on a pizza stone and it was perfect!"
"FYI... Bon Appetit magazine picked Bianco's Pizza as the best in the U.S. on the Food Network special "Top American Restaurants: Bon Appetit Picks the Best." "