| Mario Batali’s Exceptional Pizza Dough |
Recipe Type: Main
Author:
This is from Mario Batali’s “Italian Grill”. My wife and I use this regularly and it makes a simple, delicious, and versatile pizza dough. We’re lucky enough to own a decent bread machine which entirely removes the effort out of this already simple recipe.
Ingredients
- 3 ¼ Cup All-Purpose flour, plus extra for dusting
- 2 tsp Instant or Rapid-Rise Teast
- 1 Tbsp Salt
- 1 Tbsp Sugar
- 1 Cup warm Water
- ¼ Cup dry White Wine, at room temperature
- 2 Tbsp plus 1 tsp Extra-Virgin Olive Oil
Instructions
- In a large bowl, combine the flour, yeast, salt, and sugar and mix well. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.
- Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.
- Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.
- Punch down the dough, and it is ready to use.
- (Makes about 1 3/4 pounds)
Notes
Recipe Submitted by: Brent (Grill Dome Community)