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!
Servings: 4
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
Instructions
- 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.
- Incorporate the white wine, salt, and olive oil into the yeast mixture.
- Gradually add the flour, stirring until the dough begins to come together.
- Transfer the dough to a floured surface.
- Knead it thoroughly for about 8-10 minutes until it achieves a smooth, elastic texture.
- 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.
- 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.