Michael Chiarello's Pizza Dough
This dough, courtesy of Napa Valley chef Michael Chiarello, produces some of the lightest, tastiest pizza dough we've had. Roll or stretch these balls thinly to make pizza and a little thicker for piadine (a type of flatbread from Emilia-Romagna). For focaccia, lightly pat the dough into a flat rectangle and then dimple it with your fingertips.
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Gallery
Credit:
Thomas J. Story
Recipe Summary
Ingredients
Directions
Source
Adapted from Live Fire (Chronicle Books) by Michael Chiarello. Bottega (Napa Valley, CA) and Coqueta (San Francisco)
Nutrition Facts
Per Serving:
369 calories; calories from fat 5%; protein 12g; fat 2.1g; saturated fat 0.3g; carbohydrates 74g; fiber 2.7g; sodium 914mg.