Pizzeria Bianco Dough

Pizzeria Bianco Dough (makes 4 12-inch pizzas)
2 1/4 t. active dry yeast
2 c. warm water (105 to 115 degrees F)
5 to 5 1/2 c. all-purpose flour
2 t. fine sea salt
Extra-virgin olive oil, for greasing bowl

Dissolve yeast in warm water, let stand for 5 minutes. Stir in 3 c. flour and the salt,
stirring until smooth. Stir in additional 2 c. flour, adding flour (up to 1/2 c.) 1 T. at a
time, stirring until dough comes away from bowl but is still sticky (I use my KitchenAid
stand mixer for all this). Continue to knead, by hand or in a mixer, until dough is
smooth, elastic, and soft, but still a little tacky, about 10 minutes by hand or 5 minutes in
a mixer.

Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with
plastic, let rise in a warm place until it doubles in volume (2-3 hours; when pressed with
finger the indent should remain).

Place pizza stone in oven and preheat to 500. Scrape dough out of bowl onto floured
surface, cut into 4 pieces, and shape into balls. Dust with flour, and cover with plastic.
Let rest 20-30 minutes until dough relaxes and almost doubles. (Note: you can let the
dough rest in the ‘fridge for a few hours rather than 30 minutes on the counter, making
this a viable after-church meal). Cut 4 pieces of parchment paper to the size of your stone.

Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface.
Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on
back of your hand, letting its weight stretch into a 12-inch round (my husband likes to
toss it; I can’t do that without tearing it).

Transfer dough to parchment paper. Arrange toppings, then transfer the dough and paper
to the hot stone. Bake pizza for 12 minutes or until crust is crisp and golden brown;
remove from oven with peel and serve hot!