Pizza Dough: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes2 lb

Active time:15 min
Start to finish:1 3/4 hr

July 2009

Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy. View more of our favorite recipes from this issue.

2 (1/4-ounce) packages active dry yeast
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water (105–115°F), divided
2 teaspoons salt

Make dough:

Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.
Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

Cooks’ note: