Chris Bianco-Style Pizza Dough Recipe

A classic, slow-fermented pizza dough made with just four ingredients. Perfect for Neapolitan-style or thin-crust pizzas with great chew and flavor.

Ingredients

• 500g (3 ⅓ cups) bread flour or Tipo "00" flour
• 325g (1 ⅓ cups + 1 tbsp) cold water
• 2 tsp fine sea salt
• 1/4 tsp instant yeast or active dry yeast
• Olive oil (optional, for bowl)

Directions

1. Step 1: Mix the Dough
2. In a large bowl, whisk flour and salt together.
3. Dissolve yeast in the cold water.
4. Slowly add the water/yeast mixture to the flour, mixing with your hands or a spoon until a rough dough forms.
5. Let rest uncovered for 30 minutes (autolyse).
6. Step 2: Knead and Bulk Ferment
7. After the rest, knead dough for 5–7 minutes until smooth.
8. Place in a lightly oiled bowl, cover tightly, and let rise at room temperature for 2 hours.
9. Step 3: Cold Fermentation
10. After initial rise, divide dough into 3 equal pieces (about 275g each).
11. Shape each into a tight ball and place in separate containers or plastic bags.
12. Refrigerate for 18 to 24 hours.
13. Step 4: Bring to Room Temperature
14. Remove dough balls from fridge 2 hours before baking.
15. Place on a floured surface and cover loosely with a towel or plastic wrap.

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