Pizza Dough Mario Batali Recipes

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CLASSIC PIZZA DOUGH



Classic Pizza Dough image

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

Here's what you need: water, active dry yeast, sugar, all-purpose flour, salt, extra virgin olive oil, tomato, fresh basil, fresh mozzarella cheese, olive oil, salt

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 11

1 ¼ cups water, warm
¼ oz active dry yeast, 1 packet
1 ½ teaspoons sugar
3 ½ cups all-purpose flour
2 tablespoons salt
¼ cup extra virgin olive oil
2 cups tomato, strained
fresh basil
8 oz fresh mozzarella cheese
olive oil
salt, to taste

Steps:

  • In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
  • In a large mixing bowl, whisk together the flour and salt.
  • Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
  • Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
  • Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
  • Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
  • Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
  • To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
  • Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
  • Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
  • Remove the dough to rest on a wire rack and repeat with remaining dough.
  • To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
  • Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
  • Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 58 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams

PIZZA DOUGH-MARIO BATTALI



PIZZA DOUGH-MARIO BATTALI image

Categories     Bake     Dinner

Yield 6 2hours

Number Of Ingredients 7

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

Steps:

  • 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.

FAMILY PIZZA



Family Pizza image

"The Batali Brothers Cookbook," published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing some of his classic dishes into simpler, weeknight-dinner versions. The Batali family pizza recipe is highly practical: small rounds cooked on a stove, no pizza oven or grill required. Yes, there are a number of steps to making the dough, but the plain parbaked crusts last for days, and need only be topped and broiled when it's time to eat.

Provided by Julia Moskin

Categories     dinner, pizza and calzones, main course

Time 2h

Yield 8 small or medium pizzas

Number Of Ingredients 8

1 1/4 ounce package active dry yeast
1 1/2 teaspoons sugar
3 1/2 cups (15 ounces) "00" fine Italian bread flour or all-purpose flour, plus extra for dusting
Scant 2 tablespoons coarse or kosher salt
1/4 cup extra-virgin olive oil
Semolina flour, for dusting
6 tablespoons basil pesto
1/2 cup grated fresh mozzarella

Steps:

  • Make the dough: Whisk 1 1/4 cups warm water (95 degrees), yeast and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until yeast is foamy.
  • In a large bowl, whisk together bread flour and salt. Make a well in the center and add yeast mixture and oil. Using a wooden spoon, stir wet ingredients into dry ingredients until mixture is too stiff to stir, then mix with your hands until dough comes together and pulls away from sides of bowl. Turn dough out onto a lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth, elastic and only slightly sticky. Transfer dough to a large oiled bowl, turning to coat. Cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours or overnight, until doubled in size.
  • Punch down dough and turn it out onto a well-floured work surface. Divide into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes.
  • Heat griddle pan over medium heat until very hot, about 5 minutes. Dust a large work surface with a mixture of flour and semolina. Pick up one of the dough balls and begin to pull and stretch dough into a circle, then lay on work surface and press into a thin round (about 8 inches), adding only enough flour and semolina to keep dough from sticking. Using one hand as a guide, slope a slightly thicker rim all around dough circle. Work quickly, and be careful not to overwork dough; if it resists or shrinks back, let it rest briefly before proceeding. (If you prefer, you can roll out dough with a rolling pin; lightly flour work surface and pin.) For larger pizzas, use 2 dough balls.
  • Carefully place dough round on griddle pan and cook until barely tan on first side and browned in a few spots, 2 to 3 minutes. Flip crust over and cook until second side is completely dry, about 1 minute.
  • Transfer crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with remaining dough. (Parbaked crusts can be refrigerated overnight or frozen, well wrapped, for up to 2 weeks.
  • Top and broil each pizza: Heat broiler and place a pizza stone or baking sheet inside to heat. Spread a very light coating of pesto evenly on crust, leaving a 1/2-inch border. Scatter mozzarella over pesto. (Don't put toppings on crust until ready to broil, to avoid sogginess.)
  • Place pizzas on hot stone or pan; slide under broiler, about 4 inches from heat source; and broil for 7 or 8 minutes (or as long as needed), until toppings are heated or cooked through, or both, and crust is charred and blistered in spots. Watch closely so that ingredients don't burn, and move pizza around or lower broiler rack if necessary. (Depending on topping, bottom of crust may start to become soggy; you can slip pizza back onto griddle momentarily to recrisp.) Cut into slices and serve hot.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 197 milligrams, Sugar 1 gram

PIZZA DOUGH MARIO BATALI



PIZZA DOUGH MARIO BATALI image

Number Of Ingredients 6

2 tablespoons honey
3 cups warm water
2 packages dry active yeast
7 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil, plus more for rubbing
3 tablespoons kosher salt

Steps:

  • Directions MAKE THE DOUGH: In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour. On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.

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