Mario Batali’s Pizza Dough

[Food Network Fan]

Mario Batali’s Pizza Dough

¼ cup white wine
¾ cup warm water
1 ½ ounces yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
3 cups all-purpose flour
Method:
Combine wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Start by adding 1 cup of flour and make a wet paste. Add remaining flour and incorporate.
Place dough on a lightly floured board and knead for 2 to 3 minutes.
Place dough in a lightly oiled bowl and cover with a towel. Let rise for 45 minutes.



Wine in pizza dough? Interesting!

[Clove]

Mario Batali’s Pizza Dough

¼ cup white wine
¾ cup warm water
1 ½ ounces yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
3 cups all-purpose flour
Method:
Combine wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Start by adding 1 cup of flour and make a wet paste. Add remaining flour and incorporate.
Place dough on a lightly floured board and knead for 2 to 3 minutes.
Place dough in a lightly oiled bowl and cover with a towel. Let rise for 45 minutes.



Wine in pizza dough? Interesting!

Suzie,

Interesting but very non-typical of traditional pizza. Mario has the more basic recipes in some of his books.
Todd English has a great one too.

[Food Network Fan]

I saw the food network show where he has a commercially made pizza, I assume it's frozen. I haven't seen it here locally, but that's not surprising in my State. I would like to try it. I wonder which recipe he uses for that?

My husband doesn't like white wine so I don't know that he would enjoy the wine crust. Using red I think would make it purple. That would be a little scary.

Glad you joined the forum.

[Clove]

Not only scary but the acidity in the wine can give a very strange taste and distort the flavor of various toppings.
You'd have to be very precise in how you build the pizza.
For me, Pizza Margherita on the streets of Naples.

[Food Network Fan]

I love making pizza at home, so many of the chains seem too salty or greasy to me. And the mom and pop places here are nothing like what you see in larger cities. I am not a professional in any way, just a mom that loves to cook. We remodeled our kitchen and I have a professional style range and a warming drawer I can use as a proofer. It has a proof setting. I am getting pretty good at making pizza with that. It makes my family happy. But I love learning new things to make it better. That's why I love the Food Network.

[Clove]

Suzie,

With your professional style kitchen, I assume you use a baking stone in your oven to make your pizza.
I hope you don't use the wine varriation to make your dough.
As you like to cook, you might be interested in my forum (or any of the others) on cooking.com.
http://forums.cooking.com/forumdisplay.php?f=6

Chuck

[Food Network Fan]

Thanks. I do have some pictures I took right after all the appliances went in. LINK

I have a Williams Sonoma pizza stone but I am not so good at getting the pizza off the peel without getting cheese on the stone. I do well with calzones though, everything is sealed inside.

[Clove]

What do you use between the pizza and the peel?
Cornmeal? Flour, Sea Salt?

Here are some pictures of my kitchen, done around the same time as yours:

Shot before we put up window treatments and other decorations but the functionality is there.

[Food Network Fan]

Very nice. I considered the lighter cabinets too, but decided on the dark. My range has a built in grill so I needed the big hood, but I love the decorative ones.
.
I put cornmeal and flour on my peel. The tip and slide still seems to do me in. It comes off easy, it just always spills a little cheese.

[Clove]

Try pressing the cheese down to adhere to the pizza a little bit until you master the "soft jerk" that releases the pizza from the peal without transferring the cheese to the stone.
I test my pizza releasablity a couple of times during the prep, just to be sure I don't have any stickiness at the moment of truth.