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.
Radio, May Spring 2008
Yield Makes about 1 3/4 pounds
- 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
- 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.
- 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.
- 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.
- Punch down dough before using.
This recipe for pizza dough was also used in Mario Batali's Focaccina with Roasted Garlic, Scallions, and Provolone
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