Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

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.

Michael Chiarello
This Story Originally Appeared On sunset.com


Credit: Thomas J. Story

Recipe Summary

30 mins
Makes ten 6-oz. balls of dough


Ingredient Checklist


Instructions Checklist
  • Make sponge: In a large bowl, mix yeast with 2 cups warm water (105° to 115°), sugar, and bread flour with a wooden spoon until smooth. Cover with plastic wrap and let rest in a warm place (80° to 90° is ideal) overnight.

  • Lightly oil a large bowl and set aside. In a stand mixer fitted with the dough hook, combine sponge, 1 cup warm water, all-purpose flour, 3 cups bread flour, and salt. Mix at low speed until dough is soft, sticky, and smooth, 6 to 8 minutes.

  • Increase speed to medium and gradually sprinkle in remaining 1 cup bread flour. Mix until smooth, then cover bowl with a kitchen towel and let rest 30 minutes.

  • Mix dough at low speed a couple of minutes, or until it begins to pull away from the sides of the bowl. If it doesn't, let it rest another 15 minutes; then mix again.

  • Turn dough out onto a floured work surface and sprinkle with flour. With floured hands, knead dough several times until smooth and slam the dough hard onto surface a few times to help the gluten develop and make dough more elastic.

  • Put dough in oiled bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in volume, 2 to 4 hours. Divide into 10 equal portions and roll each into a tight ball.

  • Let balls rise about 20 minutes covered with a kitchen towel. They are ready to use now, but if you want to store them, put them side by side in a lightly oiled 9-by-11-by-2-in. container with a lid. Drizzle tops with oil to keep a skin from forming.

  • *Make ahead: Chill in container overnight or freeze up to 6 months. Let dough come to room temperature before proceeding.

  • Note: Nutritional analysis is per dough ball.


Adapted from Live Fire (Chronicle Books) by Michael Chiarello. Bottega (Napa Valley, CA) and Coqueta (San Francisco)

Nutrition Facts

369 calories; calories from fat 5%; protein 12g; fat 2.1g; saturated fat 0.3g; carbohydrates 74g; fiber 2.7g; sodium 914mg.