Chris Bianco's Pizza Dough

marthastewart.com

Brandy Hackbarth - Dining by Design, LLC

-Chef/Partner, Vittles - Heat 'n Eat Meals (www.Vittles.biz) -Chef/Owner, Dining by Design, LLC (www.ChefBrandy.com)

2 ¼ teaspoons active dry yeast (one ¼-ounce envelope)

2 cups warm water (105 degrees to 115 degrees)

5 to 5 ½ cups unbleached all-purpose flour, plus more for dusting, preferably organic

2 teaspoons fine sea salt

Extra-virgin olive oil, for bowl

Directions at marthastewart.com

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