New This Month

Chris Bianco's Pizza Dough


For step-by-step photos, see How to Make Pizza Dough.

  • Yield: Makes four 12-inch pizzas

Source: Martha Stewart Living, May 2009


  • 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

Assorted Pizza Toppings


  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. Place a pizza stone (available at most kitchen supply stores) on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.

  5. Meanwhile, 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.

  6. 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.

  7. Arrange desired toppings on dough.

  8. 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).

Reviews Add a comment

  • JKidd
    4 JUL, 2014
    Hello, Does anyone know how to scale this recipe? If I wanted to make more then 50 pizzas how does the volume of yeast change? thanks
  • Sunny20
    4 DEC, 2013
    To answer the previous gentleman's question. I also only used the 2 remaining cups of flour. I stopped after that as it seemed the right consistency. Maybe because of living in Phoenix, the difference is the altitude? It rose perfectly and baked great. Try it again and don't add any more flour after the 2 cups. The dough should be slightly sticky.
  • Sunny20
    4 DEC, 2013
    I have eaten at his restaurant and the Pizza Margarhita was to die for. I went for my birthday and vowed to recreate this recipe. I was stunned to find his dough recipe online. What a find! I made it today and I used a sauce recipe from Pete Evans "Pizza" cookbook. I used fresh buffalo mozzarella and basil leaves. My husband and I were blown away...again. So mellow, it melts in your mouth. The dough makes enough for 4 pizzas, so I wrapped three individually and froze them. I hope that works.
  • K_8ie
    20 SEP, 2013
    This is more of a question than a review. I seem to have trouble with dough making :( For example with this recipe I did not need to add the 1/2 cup of flour at the end. In fact my dough seemed to have too much flour with the 5 cups. It started off great after the first cups and when I added the rest it seemed to no want to be "absorbed" by the dough. In the end it did not come out sticky at all and was even hard to kneed. What have I done wrong? Help!
  • MS10420102
    6 FEB, 2012
    Modification at end - Very easy to make. I added fresh basil and parsley, along with black pepper and garlic salt to the dough. Used one for pizza and wrapped the remaining three individually in waxed paper and put them in a freezer bag before placing in the freezer.
  • MS10420102
    6 FEB, 2012
    Very easy to make. I added fresh basil and parsley, along with black pepper and garlic salt to the dough. Used one for pizza and wrapped the remaining three individually in waxed paper and placed them in the freezer.
  • Kayleigh4
    31 JAN, 2012
    Very easy and very delicious! I added some garlic powder to the crust
  • sringer
    24 APR, 2010
    I added about 2 tsp of local honey and a tablespoon of extra virgin olive oil last night when we made this. It turned out really nicely. I second the recommendation about putting the stone on the lowest rack, rather than the floor of the oven to prevent the crust burning. Also, cornmeal works better for sliding your pizza off the peel on to the stone than flour does, and doesn't burn as easily.
  • Esthersmom
    25 JAN, 2010
    I used this dough to make the Everyday Food Broccoli Calzones and it was perfect!! Crusty on the outside and nice and soft and springy on the inside!
  • princessinapea
    5 AUG, 2009
    This dough came out better than I thought. It rose very well and had a great texture. It make 4 servings, still have 2 more left!