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Mario Batali's Pizza Dough

This pizza dough recipe is from chef Mario Batali's cookbook "Italian Grill," and is used to make his delicious Pizza Margherita.

  • yield: Makes about 1 3/4 pounds

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Ingredients

  • 3 1/4 cups all-purpose flour, plus more for work surface
  • 2 teaspoons instant or rapid-rise yeast
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1/4 cup dry white wine, at room temperature
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil

Variations

This recipe for pizza dough was also used in Mario Batali's Focaccina with Roasted Garlic, Scallions, and Provolone.

Directions

  1. Step 1

    In a large bowl, combine flour, yeast, salt, and sugar; mix until well combined. Make a well in the center and add water, wine, and olive oil. Using a wooden spoon, stir liquid into the dry ingredients until mixture becomes too stiff to stir. Continue mixing with your hands until the dough comes together and pulls away from the sides of the bowl.

  2. Step 2

    Lightly dust work surface with flour. Turn dough out onto work surface. Gently knead, dusting work surface with more flour as necessary, until dough is smooth, elastic, and only slightly sticky, about 5 minutes.

  3. Step 3

    Oil a large clean bowl; add dough and turn to coat. Cover bowl with plastic wrap or a kitchen towel; set in a warm part of the kitchen and let rise until doubled in size, about 1 hour.

  4. Step 4

    Punch down dough before using.

Source
Radio, May Spring 2008

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Reviews (3)

  • Moranit 26 Mar, 2012

    I tried it and it came out perfect! you must try it!

  • MrSato 4 Mar, 2010

    Sorry, need to give credit where it is due. This recipe isn't Martha's, it is Mario Batali's.

    White Wine! Never even heard of using white wine in bread dough... hey, I'm game! Why not. I think I'll try this tomorrow for our movie and pizza night!

  • carabau 1 Mar, 2010

    This looks very yummy. Martha has such great recipes.