Name: Homemade Pizza Dough
Cook time: 20 min
Total time: 1 3/4 hr
Yield: Makes 1 lb dough, enough for 2 (9-inch) pizzas
Ingredients: 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons); 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging; 3/4 cup warm water (105-115F); 1 teaspoon salt; 1/2 tablespoon olive oil

Chris Bianco, the owner of Pizzeria Bianco, in Phoenix, makes our favorite pizza dough. He showed us his technique for our October 1999 issue, and we've been building on it ever since. Here, we've adapted his recipe slightly to make it work on the grill.

This recipe is an accompaniment for Grilled Pizza Margherita .

Recipe notes

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