2000s Recipes + Menus

Pizza Dough

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:
  • Dough can rise slowly in the refrigerator for 1 day. Bring to room temperature before using.
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