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Chris Bianco's Pizza Dough

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Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, May 2009
Yield

Ingredients

Assorted Pizza Toppings

Directions

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  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • Kayleigh4
    31 JAN, 2012
    Very easy and very delicious! I added some garlic powder to the crust
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • ashleyheatherr
    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!
    Reply

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