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Celebrity Chefs' Pizza Dough Recipes: Mario Batali's Pizza Dough

By The Herb Companion
June/July 2008
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Mario Batali’s Pizza Dough
Makes 1¾ pounds (enough for four 9- or 10-inch pizzas)

  • 3¼ cups all-purpose flour, plus extra for dusting
  • 2 teaspoons instant or rapid-rise yeast
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • ¼ 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 well.
  1. Make a well in center of dry ingredients and add water, wine and olive oil. Using a wooden spoon, stir wet ingredients into dry until mixture is too stiff to stir.
  2. Mix with your hands until dough comes together and pulls away from sides of bowl.
  3. Lightly dust a work surface with flour and turn dough onto surface. Knead gently, dusting surface lightly with more flour as necessary, for 5 minutes, or until dough is smooth, elastic and only slightly sticky.
  4. Oil a large, clean bowl, add dough and turn to coat. Cover bowl with plastic wrap or a kitchen towel, set in a warm area, and let dough rise until doubled in size, about 1 hour.
  5. Punch down dough and proceed with Pizza Margherita recipe.
Click here for the original article, Celebrity Chefs' Pizza Dough Recipes. 







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