Active Time

　　15 min

　　Total Time

　　1 3/4 hr

　　This dough is based on one from Chris Bianco, chef of Pizzeria Bianco, that ran in our October 1999 issue. It is an accompaniment for Eggplant, Tomato, and Fontina Pizza .

　　

Ingredients

Makes 2 (10-inch) pizzas

　　1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)

　　2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging

　　1 cup warm water (105 - 115°F)

　　1 teaspoon salt

　　

Make dough:

Step 1

Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

　　

Step 2

Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

　　

Step 3

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.