Recipes Pizza Dough 1.0 (1) 1 Review More Pizza Recipes By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on October 13, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 25 mins Yield: 6 dough 7-inch pizzas Ingredients 1 envelope active dry yeast 3/4 cup warm water 1 tablespoon canola oil, plus more for brushing 2 cups "00" pizza flour or all-purpose flour, plus more for dusting Pinch of sugar Pinch of salt Directions In a large bowl, mix the yeast with the water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the 1 tablespoon of oil, followed by the 2 cups of flour and the sugar and salt. Continue stirring until a soft dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and silky, about 5 minutes. Let the dough stand uncovered for 10 minutes, then divide it into 6 equal pieces. Roll each piece into a ball and transfer to a lightly oiled baking sheet. Brush the tops with oil and cover loosely with plastic wrap. Refrigerate overnight until slightly risen. Return to room temperature before using. Serve With Pizza with Charred Cherry Tomatoes and Pesto. Rate it Print