Best 3 Chris Biancos Pizza Dough Recipes

CHRIS BIANCO'S PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
• Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
• Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Arrange desired toppings on dough.
• Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

CHRIS BIANCO'S HOMEMADE PIZZA DOUGH

Steps:

• Lightly grease another large bowl with olive oil; set aside. In another large bowl, combine yeast and water in a large bowl, stirring to dissolve yeast. Let stand 5 minutes. Add 3 cups flour to yeast mixture; mix gently until smooth. Gradually add 2 cups flour, working it in gently. Add salt. Add more flour, 1 Tbsp at a time, until dough pulls away from side of bowl (dough will be sticky). Turn dough onto a floured work surface. Slap dough on counter, pulling it toward from you with one hand while pushing it away with the other, stretching and folding it back onto itself. Repeat 10-15 times, until dough is noticeably easier to handle. Knead 10 minutes or until dough is smooth, stretchy, soft and still a little tacky. Shape dough into a ball and place it in greased bowl, rolling to coat dough with oil. Cover bowl with plastic wrap; let stand in a warm place 3-5 hours or until doubled in size. When pressing the fully proofed dough with your finger, an indentation should remain. Turn dough onto a floured work surface; cut into 4 pieces. Roll each into a ball; dust with flour. Cover with plastic wrap; let rest 1 hour or until doubled in size. Bake according to recipe directions, refrigerate up to 8 hours or freeze up to 3 weeks (thaw in refrigerator and let come to room temperature).

SQUASH-BLOSSOM PIZZAS

Steps:

• For the Dough: Sprinkle yeast over warm water in a large bowl; let stand until foamy, about 5 minutes. Stir in 3 cups flour and salt until smooth. Stir in remaining 2 cups flour (dough will be sticky).
• Turn out dough onto a lightly floured work surface. With lightly floured hands, slap dough onto surface, pulling it toward you with one hand and pushing it away from you with the other. Fold dough back over itself. (Use a bench scraper or a wide spatula to help scrape dough from surface.) Repeat until dough is easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft but still a little tacky, about 10 minutes.
• Shape dough into a ball and transfer to a lightly oiled bowl, turning to coat. Loosely cover with plastic wrap and let rise in a warm spot until doubled in bulk, 3 hours. (Press with your finger to see if it's done; an indent should remain.) Use dough immediately, refrigerate overnight, or freeze in an oiled resealable plastic bag up to 3 months.
• For the Pizzas: Line a baking sheet with parchment; lightly dust with flour. On a lightly floured surface, cut dough into 4 pieces and form into balls. Dust with flour; loosely cover with plastic wrap. Let rest until dough is relaxed and almost doubled in size, 20 to 30 minutes.
• Working with one dough ball at a time and keeping remaining balls covered, hold top edge in both hands, letting bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a rough 10-inch round. Transfer to baking sheet. Using your fingers, press out edges.
• Preheat oven to 500 degrees, with a pizza stone or an inverted baking sheet on lowest rack. Brush dough with oil; spread with 4 ounces ricotta. Top with 4 ounces mozzarella and sprinkle with 1 tablespoon Parmesan. Toss one-quarter of zucchini slices and one-quarter of halved blossoms with 1 tablespoon oil in a bowl; season with salt and pepper. Arrange zucchini mixture on top of cheese.
• Slide pizza and parchment off baking sheet onto pizza stone. Bake until crust is crisp and cheese is golden brown, 18 to 20 minutes. If you like, crack an egg into a teacup and gently pour it on top in the last 5 minutes of baking. Remove pizza from oven by sliding parchment onto baking sheet. Top with 1 tablespoon herbs. Serve immediately, with red-pepper flakes. Repeat with remaining dough and toppings.