CHRIS BIANCO'S HOMEMADE PIZZA DOUGH
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
Provided by Alison Ashton
Time 20m
Yield enough for 4 (10-inch) pizzas
Number Of Ingredients 5
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).
Nutrition Facts :
CHRIS BIANCO'S PIZZA DOUGH
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese pizza. For step-by-step photos, see How to Make Pizza Dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes four 12-inch pizzas
Number Of Ingredients 8
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).
PIZZA BIANCO
Here's the perfect pizza for cheese lovers. Served with a green salad, it makes a satisfying meal. You can use store-bought dough if you don't have a bread machine.-Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12-16 slices.
Number Of Ingredients 18
Steps:
- In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly. , In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. , In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. , Bake at 400° for 35-45 minutes or until crust is golden brown.
Nutrition Facts : Calories 385 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 512mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
HOMEMADE PIZZA DOUGH
Categories Bake Summer Grill/Barbecue Gourmet
Yield Makes 1 lb dough, enough for 2 (9-inch) pizzas
Number Of Ingredients 5
Steps:
- Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)
- Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)
- Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 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 until doubled in bulk, about 1 1/4 hours.
- Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.
THIN PIZZA CRUST - PIZZERIA BIANCO, PHOENIX
The dough is wetter and stickier than most pizza doughs -- but it bakes up light and crisp. Be sure to add in the additional 1/2 cup flour after stirring in the water. Continue to sprinkle with flour as you knead the dough. Published in Gourmet, January 2006. A good platform for lighter pizza toppings. Update: Several members have commented that they have had issues with their yeast. I have made this recipe many times with no trouble. When the yeast "foams", all you need is a thin layer coating the top of the liquid. Also, be sure to use unbleached flour, not the standard bleached flour. Hope that helps.
Provided by swissms
Categories Breads
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place pizza stone on lowest rack and preheat oven to 500F (allow 1 hour for pizza stone to heat).
- Stir together yeast, 1 T flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a cream foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, olive oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.).
- Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a lage baking sheet (without sides) with cornmeal.
- Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dought to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet.
- Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
- Brush dough with olive oil (about 1 T), leaving a 1-inch border. Scatter toppings over dough.
- Line up far edge of peel with far edge of stone in sove and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza).
- Bake until crust is golden and cheese is bubbling, 10-12 minutes. Slide peel under pizza to remove from oven.
Nutrition Facts : Calories 169.7, Fat 1.6, SaturatedFat 0.2, Sodium 583.9, Carbohydrate 33.2, Fiber 1.5, Sugar 0.1, Protein 4.9
THE ART OF MAKING THE PERFECT PIZZA DOUGH
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!!!!
Provided by Galley Wench
Categories Breads
Time 2h
Yield 1 14 Inch Pizza
Number Of Ingredients 5
Steps:
- Make the dough and let it rise:.
- Stir 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.).
- Stir 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.).
- Knead 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.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.
- To shape the dough for baking:.
- DO 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.
- Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.
- To shape dough for grilling:.
- DO 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).
- Note: 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!
- Assemble and bake the pizza according to your favorite recipe.
- It can also be frozen for up to 1 month. Thaw and bring to room temperature, but remember, Do Not Punch Down!
Nutrition Facts : Calories 996.2, Fat 9.6, SaturatedFat 1.4, Sodium 3501.4, Carbohydrate 194.2, Fiber 8.6, Sugar 0.7, Protein 29.3
PIZZA DOUGH
Steps:
- Make dough:
- Whisk together yeast, 2 tablespoons 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.
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CHRIS BIANCO'S PIZZA MARGHERITA RECIPE - TODAY.COM
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- 1. Combine the yeast and warm water in a large bowl. Give the yeast a stir to help dissolve it, and let it do its thing for 5 minutes. You're giving it a little bit of a kick- start, giving it some room to activate, to breathe.
- 2. When the yeast has dissolved, stir in 3 cups of the flour, mixing gently until smooth. Slowly add 2 cups more flour, working it in gently. You should be able to smell the yeast working. Add the salt (if you add the salt earlier, it could inhibit the yeast's growth). If necessary, add up to 1/2 cup more flour 1 tablespoon at a time, stirring until the dough comes away from the sides of the bowl but is still sticky.
- 3. Turn the dough out onto a floured work surface. Slap the dough onto the counter, pulling it toward you with one hand while pushing it away with the other, stretching it and folding it back on itself. Repeat the process until the dough is noticeably easier to handle, 10 to 15 times, then knead until it's smooth, stretchy, soft and still a little tacky. This should take about 10 minutes, but here, feel is everything.
CHRIS BIANCO'S PIZZA DOUGH RECIPE - CHRIS BIANCO - FOOD …
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- Combine the yeast and warm water in a large bowl. Give the yeast a stir to help dissolve it, and let it do its thing for 5 minutes. You’re giving it a little bit of a kick- start, giving it some room to activate, to breathe.
- When the yeast has dissolved, stir in 3 cups of the flour, mixing gently until smooth. You’re letting the flour marry the yeast. Slowly add 2 cups more flour, working it in gently. You should be able to smell the yeast working— that happy yeast- y smell. Add the salt. (If you add the salt earlier, it could inhibit the yeast’s growth.) If necessary, add up to 1/2 cup more flour 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
- Turn the dough out onto a floured work surface and get to work. Slap the dough onto the counter, pulling it toward you with one hand while pushing it away with the other, stretching it and folding it back on itself. Repeat the process until the dough is noticeably easier to handle, 10 to 15 times, then knead until it’s smooth and stretchy, soft, and still a little tacky. This should take about 10 minutes, but here, feel is everything. (One of the most invaluable tools I have in my kitchen is a plastic dough scraper. It costs next to nothing, and it allows me to make sure that no piece of dough is left behind.)
- Shape the dough into a ball and put it in a lightly greased big bowl. Roll the dough around to coat it with oil, then cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in size, 2 to 2 1/2 hours. When you press the fully proofed dough with your finger, the indentation should remain.
CHRIS BIANCO'S PIZZA ROSA RECIPE - CHRIS BIANCO - FOOD
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- Put a pizza stone in the oven and preheat the oven to 500°, allowing at least 30 minutes for the stone to preheat.
- Work with one piece of dough at a time: On a floured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a floured pizza peel. Spread one-third of the cheese on top, leaving a 1/2-inch border all around. Lightly press the cheese into the dough. Top with one-third of both the onion and the rosemary.
- Slide the pizza onto the stone and bake for about 4 minutes, until lightly golden and bubbling. Carefully sprinkle one-third of the pistachios over the pizza and bake for 2 minutes longer, until the crust is browned and the onions are very soft. Slide the pizza onto a work surface. Drizzle with olive oil, cut into wedges and serve. Repeat with the remaining dough and toppings.
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