Try to keep the thickness as even as you can although it will most likely be impossible! It doesn't matter, it just makes it all the more rustic and homemade. Gently pick up the dough and using the backs of your hands and fingers rotate while gently pulling the dough larger. This will help keep the dough from tearing later while tossing it. Pinch the edges of the dough to create a border. Using fingertips press out the dough into a round circle about 6 inches in diameter. Shape into a ball and coat lightly in flour. Lightly flour a work surface or cutting board.Ĭut 1/4 piece of the dough. **I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary. Press it with your finger to see if it's done an indent should remain. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Shape dough into a ball and transfer to a lightly oiled bowl turn to coat. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.ģ. Repeat until it's easier to handle, about 10 times. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. 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.Ģ. Stir in 3 cups flour and the salt, stirring until smooth. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes.

* 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organicġ. * 2 cups warm water (105 degrees to 115 degrees)

* 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

Here is his recipe courtesy Martha Stewart:Ĭhris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas It's real good and Chris Bianco makes perfect pizza dough/crust. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible. If you are serious about making doughs and breads get a personal proofing box.

How to make mac n cheese pizza