Mario Batali Pizza Dough Recipe

A great pizza starts with a dough that bakes up crisp on the outside and airy on the inside.

Mario Batali’s recipe gets that balance just right, thanks to a careful mix of ingredients and a slow fermentation process.

What I like about this dough is how easy it is to work with—no frustrating snap-back when stretching it out.

Using warm water at the right temperature (around 110°F) is crucial to activating the yeast properly for a strong rise.

When baking, a pizza stone or steel makes a massive difference by mimicking a professional oven’s heat distribution.

Brushing the crust with a little olive oil before baking gives it a beautiful golden color and just the right crunch!

How to Make Mario Batali’s Pizza Dough

Ingredients

• 3 cups All-Purpose Flour
• 1 ½ oz. Yeast
• ¾ cup Warm Water
• ¼ cup White Wine
• 1 tbsp Honey
• 1 tsp Kosher Salt
• 1 tbsp Olive Oil

Step-by-Step Instructions

Step 1:

Combine the warm water and honey in a large bowl.

Stir until the honey dissolves.

Sprinkle the yeast over this mixture, allowing it to stand for about 8 minutes until it becomes foamy.

Step 2:

Incorporate the white wine, salt, and olive oil into the yeast mixture.

Gradually add the flour, stirring until the dough begins to come together.

Step 3:

Transfer the dough to a floured surface.

Knead it thoroughly for about 8-10 minutes until it achieves a smooth, elastic texture.

Step 4:

Place the dough in a large, oiled bowl.

Turn the dough to coat and cover it with plastic wrap.

Set it in a warm place to rise for approximately 1 hour or until it doubles in size.

Step 5:

Punch down the risen dough and cut it into 4 equal pieces.

Roll each into a ball and let them rest for 15 minutes under a cloth.

Roll each portion into a 10 to 12-inch circle about 1/8 inch thick, ready for your favorite toppings and the oven.

Tips and Tricks for Making This Recipe

Wine Substitution

If you don’t have white wine, you can substitute with water or a splash of apple cider vinegar, which helps with flavor.

Rising Environment

Ensure your dough rises adequately by placing it in a warm, draft-free zone; if a warm spot isn’t available, try turning on the oven light with the door closed.

Kneading Thoroughness

For best results, knead the dough well; it’s the key to developing gluten, which provides a chewy and enjoyable texture.

Resting Time

Don’t rush the resting period after dividing the dough; it allows the gluten to relax, making it easier to stretch and shape.

Topping Selection

Remember, the type of topping chiefly determines the cooking time, so choose toppings that cook quickly or pre-cook bulkier ones like sausage or mushrooms for uniform results.

What to Serve with Mario Batali Pizza Dough Recipe

Simple Salad

A fresh salad with crisp greens, cherry tomatoes, and a light vinaigrette provides a refreshing contrast to the rich flavors of pizza.

This combination adds a burst of freshness to the whole meal.

Don’t forget to sprinkle some fresh mozzarella or Parmesan on top for extra flavor!

Roasted Vegetables

Roasted vegetables like zucchini, bell peppers, and mushrooms work wonderfully alongside pizza.

The caramelization brings out sweet and savory notes, complementing the dough’s chewiness.

You can also sprinkle some rosemary or thyme for added aroma and taste.

Garlic Bread

If you’re looking for a classic, you can’t go wrong with garlic bread.

The herby, buttery flavor enhances the pizza’s taste, making it a perfect match.

You can easily make it with sliced baguette, olive oil, and a sprinkle of garlic powder.

Pickled Vegetables

Consider serving some tangy pickled vegetables on the side.

The acidity of the pickles balances the dough’s richness and introduces a crisp, zesty element to each bite.

Try a mix of pickled cucumbers, onions, and radishes for a diverse flavor profile.

Arugula and Prosciutto

Arugula and prosciutto can add a sophisticated twist to your meal.

The peppery arugula with silky prosciutto pairs wonderfully, adding layers of texture and taste.

This option feels gourmet yet is incredibly simple to prepare.

Variations and Substitutions

There’s plenty of room to make Mario Batali’s pizza dough even more interesting!

Flour

One of my favorite swaps is using whole wheat flour instead of regular all-purpose flour to add a nutty flavor and boost the health factor.

Liquids

Experiment with different liquids.

Consider using beer or even a non-alcoholic option like soda water for a change and added flavor fun.

For a more aromatic twist, try substituting the white wine with apple cider.

This gives a subtle sweetness and depth to the dough, which can be a pleasant variation.

Infused Oils

Infused oils are another great way to enhance the taste.

Drizzle some herb-infused olive oil into the dough mix for an earthy vibe with an enhanced flavor profile.

Garlic-infused oil can be especially tasty for adding some zest!

Toppings

Add extra toppings into the dough itself such as chopped rosemary or some grated cheese.

This way, you’ll have bursts of flavor with every bite!

How to Store Leftover Mario Batali Pizza Dough

Keeping leftover pizza dough fresh is a must for future deliciousness.

Remember, sometimes plans change, and the dough might need a little time-out!

Refrigeration

After use, place any remaining dough in a lightly oiled bowl to prevent sticking.

Cover it with a damp towel or plastic wrap to maintain moisture.

This can be stored in the refrigerator for up to three days without a hitch.

Freezing

If you need to store the dough for a longer period, freezing is a handy option.

First, divide the dough into smaller portions, if not already portioned.

Wrap each piece tightly in plastic wrap or aluminum foil to shield from freezer burn.

Store the wrapped portions in a resealable freezer bag, squeezing out as much air as possible.

Thawing

When you are ready to use your frozen dough, transfer it to the refrigerator the night before.

Allow it to thaw slowly for the best results.

Once thawed, let it rest at room temperature for an hour before starting your pizza-making adventure again.

You and your dough will be well-prepared!

Common Mistakes to Avoid

Inadequate Rising Time

Letting the dough rise properly is essential for that airy texture.

It’s tempting to rush this step, but your patience will pay off in flavor!

If you want great dough, give it at least a couple of hours to rise in a warm spot.

Using Incorrect Ingredients

Using the right flour makes a big difference.

You might find that a good all-purpose flour works wonders, but try adding some semolina flour for a bit of extra texture!

Also, don’t skimp on quality yeast. It’s the life of your dough!

Skipping the Wine

Batali’s recipe calls for dry white wine, and it’s not just for fun.

It adds a subtle tang and helps mimic the acidity you’d get from a ferment.

So don’t forget it! It’s a simple addition that makes your dough stand out.