Chris Bianco is a renowned pizzaiolo who is known for his delicious pizza dough. Here is a recipe for homemade Pizza Dough like Chris Bianco
Ingredients :
– 4 cups (500g) bread flour
– 1 1/2 tsp. (7g) sea salt
– 1/2 tsp. (2g) active dry yeast
– 1 1/2 cups (350g) water
Instructions for Making homemade pizza dough like chris bianco:
- In a large bowl, whisk together the bread flour, sea salt, and active dry yeast.
- Add the water to the bowl and use a wooden spoon or your hands to mix everything together until a shaggy dough forms.
- Cover the bowl with plastic wrap and let the dough sit at room temperature for 12 to 24 hours, or until it has doubled in size.
- Once the dough has risen, preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Turn the dough out onto a lightly floured surface and use your hands to shape it into a round or rectangular shape, as desired.
- Add your desired toppings to the pizza and transfer it to the preheated pizza stone or baking sheet.
- Bake the pizza for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Slice and serve hot.
Note: Bianco’s recipe doesn’t include any oil or sugar, but you can add a tablespoon of olive oil or a teaspoon of sugar to the dough if you prefer. Additionally, the longer the dough ferments, the more flavor it will develop, so you can let it sit for up to 48 hours if you have the time.
The nutrition information for Chris Bianco’s pizza dough recipe will depend on the specific ingredients and serving size used. Here is an estimate based on the ingredients and quantities listed in the recipe:
Nutrition per serving (recipe makes about 8 servings):
– Calories: 307
– Protein: 9g
– Carbohydrates: 62g
– Fat: 1g
– Fiber: 2g
– Sodium: 439mg
This nutrition information is for the pizza dough alone and does not include any toppings or sauces that you may add to the pizza. Keep in mind that the nutrition information may vary based on the specific ingredients you use, and the serving size may vary depending on how you portion the dough.
Q&A
Q: What type of flour should I use for this recipe?
A: Chris Bianco uses high-protein flour, such as bread flour or all-purpose flour. High-protein flour will give your pizza dough more structure and chew. However, if you’re gluten-free, you can use a gluten-free flour blend as well.
Q: How do I know when my dough is kneaded enough?
A: To test if your dough is kneaded enough, stretch it out into a thin sheet. If it doesn’t tear, then it’s ready! Another way to test is to poke the dough with your finger. If it springs back, then it’s good to go.
Q: How long should I let my dough rise?
A: Chris Bianco recommends letting your dough rise for at least 24 hours, but you can let it rise for up to 72 hours. The longer you let it rise, the more flavorful it will be. Just be sure to store it in the refrigerator in an airtight container.
Q: How do I stretch my pizza dough?
A: There are a few different ways to stretch your pizza dough. One way is to pick it up and gently stretch it out with your hands. If the dough is too sticky, you can dust it with a little bit of flour. Another way to stretch your dough is to roll it out with a rolling pin. However, be careful not to over-roll the dough, or it will become tough.
Q: What is the best way to cook my pizza?
A: The best way to cook your pizza is in a wood-fired oven. However, if you don’t have a wood-fired oven, you can cook your pizza in a preheated oven at 500 degrees Fahrenheit for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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