Chris Bianco's Pizza Dough

Name: Chris Bianco's Pizza Dough
Cook time: 30 min
Ingredients: 2.25 tsp active dry yeast; 2 cup warm water; 5 cup 5 to 5 1/2 cups unbleached all-purpose flour; 2 tsp fine sea salt; 0 each Extra-virgin olive oil; 0 each Heirloom-Tomato Pizza; 0 each Mortadella-and-Mozzarella Pizza

Unknown · marthastewart.com · 2011 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

625g

Water

474g

Hydration

75.8%

Salt

1.9%

Yeast

1.09%

Oil

—

Sauce

—

Cheese

—

Dough weight

1118g

Process

Bake temp

500°F / 260°C

Bake time

20-30 min

Oven

home standard

Surface

stone

Ingredients (7)

yeastactive dry yeast2.25 tsp · 6.8g
waterwarm water2 cup · 474g
flour5 to 5 1/2 cups unbleached all-purpose flour5 cup · 625g
saltfine sea salt2 tsp · 12g
oilExtra-virgin olive oil—
sauce tomatoHeirloom-Tomato Pizza—
cheese mozzarellaMortadella-and-Mozzarella Pizza—

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseLemon-and-Piave Pizza

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (1)