Chris Bianco's classic high-hydration bread flour pizza dough
A signature dough from Chris Bianco, using bread flour for chew, high hydration for an open crumb, and active dry yeast for a balanced, flavorful rise. This version includes optional toppings for recreating the iconic Pizza Rosa with Parmigiano Reggiano, red onion, rosemary, pistachios, and olive oil.
Quantities update for pizza count and yeast type.
In a large bowl, combine water (480g) at 40–43°C (105–110°F) with active dry yeast (7g). Stir gently to dissolve and let stand for 5 minutes until foamy.
Stir in about half of the bread flour (650g) to form a smooth batter. Gradually add the remaining bread flour (650g) while mixing gently until incorporated.
Sprinkle fine sea salt (10g) over the dough and mix until evenly distributed.
Turn the dough out onto a floured surface and knead until smooth, elastic, and slightly tacky, about 10 minutes.
Shape the dough into a ball, place in a bowl lightly coated with extra virgin olive oil, cover, and let rise at room temperature until doubled, about 2–2.5 hours.
Turn the dough out, divide into 4 pieces of 287g each, and shape into smooth balls. Dust with flour and cover.
Let the dough balls rise at room temperature until puffy, about 1 hour.
Place one dough ball on a lightly floured surface.
Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.
Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.
Avoid pressing the rim to retain gas bubbles for a light, airy crust.
For a truly special experience, try topping your dough in the style of Chris Bianco’s signature Pizza Rosa — a unique, sauce-less combination that’s both aromatic and flavorful.
Spread parmigiano Reggiano over the stretched dough, leaving a border for the crust. Arrange thin slices of red onion, scatter fragrant fresh rosemary leaves, and add pistachios for a subtle crunch. Finish with a drizzle of extra virgin olive oil before baking.
This topping blend has earned legendary status for its unexpected harmony of flavors.
The oven temperature must be 275°C (500°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.
