Kate's Cuisine

Dec 10 2009

Chris Bianco’s Pizza Dough

Why buy it when it’s so easy to make?

2 1/4 teaspoons dry active yeast (one 1/4 oz. envelope) $0.33
2 cups warm water Free!
5 to 5 1/2 cups all-purpose flour $1.21
2 teaspoons fine sea salt $0.02
Extra virgin olive oil, for the bowl $0.02

Total Cost   $1.58

1.) 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.

2.) 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.

3.) 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.

4.) 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.

5.) Add toppings of your choice for traditional pizza or use for stromboli, panzarotti, or breadsticks. Place in oven and cook as directed in whichever pizza/stromboli, etc. recipe you’re using.

6.) Serve and enjoy!

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