Chris Bianco's Pizza Dough
- 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
- Meat
- Mortadella-and-mozzarella pizza (1)
- Cooking & Baking
- Active dry yeast (2 1/4 teaspoons)
- All-purpose flour, unbleached (5 cups)
- Olive oil, Extra-virgin (1)
- Sea salt, fine (2 teaspoons)
- Drinks
- Water (2 cups)
- Frozen
- Heirloom-tomato pizza (1)
- Lemon-and-piave pizza (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 30, 2011 (1 year ago).
2 people saved this recipe.
