Chris Biancos Pizza Dough Recipes

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CHRIS BIANCO'S HOMEMADE PIZZA DOUGH



Chris Bianco's Homemade Pizza Dough image

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

Extra-virgin olive oil, to grease bowl
2¼ tsp active dry yeast, 1 envelope
2 cups warm water , (105°-110°F)
5-5½ cups bread flour
2 tsp fine sea salt

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



Chris Bianco's Pizza Dough image

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

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl
Heirloom-Tomato Pizza
Mortadella-and-Mozzarella Pizza
Lemon-and-Piave Pizza

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



Pizza Bianco image

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

DOUGH:
1 cup water (70° to 80°)
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
TOPPING:
2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons minced fresh basil
FILLING:
2 cups shredded part-skim mozzarella cheese
1 cup (8 ounces) ricotta cheese
1/4 cup grated Romano cheese
1 tablespoon minced fresh parsley

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



Homemade Pizza Dough image

Categories     Bake     Summer     Grill/Barbecue     Gourmet

Yield Makes 1 lb dough, enough for 2 (9-inch) pizzas

Number Of Ingredients 5

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
3/4 cup warm water (105-115F)
1 teaspoon salt
1/2 tablespoon olive oil

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



Thin Pizza Crust - Pizzeria Bianco, Phoenix image

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

1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
2 cups unbleached all-purpose flour (not regular bleached all-purpose flour)
3/4 cup warm water (105 - 115 F)
1 1/2 teaspoons salt
1 1/2 teaspoons extra virgin olive oil
1 -2 tablespoon cornmeal

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



The Art of Making the Perfect Pizza Dough image

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

1 (2 1/4 teaspoon) packet active dry yeast
2 cups unbleached all-purpose flour, plus additional for kneading and dredging
3/4 cup warm water (105-115 degrees)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil

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



Pizza Dough image

Provided by Gina Marie Miraglia Eriquez

Categories     Bread     Gourmet

Yield Makes 2 pounds

Number Of Ingredients 4

2 (1/4-ounces) 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&Deg;F), divided
2 teaspoons salt

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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From pinterest.ca


21 CHRIS BIANCO FOCACCIA RECIPE - SELECTED RECIPES
Chris Bianco’s Pizza Dough. Olive oil, high protein, active dry yeast. No reviews. Food & Wine Magazine. Focaccia Pizza. 3 hr 5 min. San marzano tomatoes, fresh mozzarella cheese, olive oil, instant yeast, garlic . 5.0 4. Handle the Heat. Chris Bianco’s Pizza Margherita Recipe. Pizza dough, crushed tomato sauce, fresh mozzarella, olive oil, high protein. 4.2 151. The Today …
From selectedrecipe.com


PIZZA DOUGH – BUTTER PAT INDUSTRIES
2021-01-28 Recipe courtesy of Chris Bianco Chef Tandy Wilson, of City House in Nashville, recommends using the dough recipe from Chris Bianco, famed Chef/Owner of Pizzeria Bianco in Phoenix Arizona. The recipe below is from his cookbook -- Bianco: Pizza, Pasta, And Other Food I Like. INGREDIENTS 1 envelope (9g) active dry yeast
From butterpatindustries.com


MARY IN A MINUTE: PIZZA BIANCO (RECIPE) - YOUTUBE
Try making your own homemade pizza!To get the recipe, go to: https://more.ctv.ca/food/recipes/pizza-bianco.htmlWatch full episodes and more: https://www.ctv....
From youtube.com


CHRIS BIANCO'S PIZZA DOUGH RECIPE | RECIPE | PIZZA RECIPES DOUGH, …
May 6, 2019 - Get the recipe for Bianco Pizza Dough from Food & Wine.
From pinterest.com


PIZZERIA BIANCO PIZZA DOUGH RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Pizzeria Bianco Pizza Dough Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHRIS BIANCO OF PIZZERIA BIANCO SHARES HIS TOP PIZZA TIPS
2017-10-13 Hold top edge of a piece of dough with both hands, allowing the bottom to touch the counter. Carefully move your hands around the edge to form a circle of dough.
From parade.com


CHRIS BIANCO — PIZZERIA BIANCO
Bianco released his first book, Bianco: Pizza, Pasta and Other Food I Like in 2017. A full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking, the book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen.
From pizzeriabianco.com


CHRIS BIANCO-INSPIRED PISTACHIO PIZZA — OONI CANADA
Chris Bianco’s standard dough recipe is made with active dry yeast, high protein flour, water, and fine sea salt and proofs for 5 hours. Want to follow his guidelines exactly? Find the recipe in his cookbook, Bianco. Time 20 minutes. Yield 2 x 12-inch pizzas. Equipment baking sheet microplane or handheld cheese grater Ooni pizza oven Ooni Infrared Thermometer Ooni …
From ca.ooni.com


PIZZA BIANCO RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Pizza Bianco Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Christmas Dinner Alternatives Lentil Loaf Recipe Vegetarian Vegetarian Cassoulet Recipe Slow Cooker ...
From recipeschoice.com


CHRIS BIANCO'S PIZZA DOUGH RECIPE | RECIPE | RECIPES, PIZZA RECIPES ...
Oct 18, 2011 - This pizza dough from chef Chris Bianco is naturally perfect for making his pizza recipes but can also work for your favorite pies. Oct 18, 2011 - This pizza dough from chef Chris Bianco is naturally perfect for making his pizza recipes but can also work for your favorite pies. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


CHRIS BIANCO'S HOMEMADE PIZZA DOUGH - PARADE: ENTERTAINMENT, …
2017-10-13 Chris Bianco, chef-owner of Pizzeria Bianco in Phoenix, is considered by many to be one of America's very best pizza masters. This home version of his dough,
From developingmovie.cinema.dyndns.tv


CHRIS BIANCO'S PIZZA DOUGH RECIPE | RECIPE | PIZZA DOUGH, DESSERT …
Feb 4, 2019 - This pizza dough from chef Chris Bianco is naturally perfect for making his pizza recipes but can also work for your favorite pies. Feb 4, 2019 - This pizza dough from chef Chris Bianco is naturally perfect for making his pizza recipes but can also work for your favorite pies. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


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