Mario Batali’s Pizza Dough with White Wine

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Makes about 1 3/4 pound pizza dough

3 1/4 cups all-purpose flour, plus extra for dusting

2 teaspoons instant or rapid rise yeast

1 tablespoon salt

One tablespoon of granulated sugar

One cup of warm water

1/4 cup dry white wine, and at room temperature

2 tablespoons plus 1 teaspoon extra virgin olive oil

In a large bowl for KitchenAid mixer mix the flour, East, 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 The Wooden Spoon come after the word ingredients into the dry until the mixture is too stiff to stir Kama then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.

Note: I used my KitchenAid mixer to make the entire thing and just use the dough hook and then made it for 5 minutes.

I sprayed a bowl with extra virgin olive oil spray and then put the pizza dough ball into the bowl and covered it for one hour with a clean cotton kitchen towel and let it rise 1 hour comment it was doubled in size.

After the one hour I punch the dough done and it was ready to use.

Are then split the dough into a log and divided into four even pieces, which will be four 9 inch pizzas.

This dough would make outstanding calzones by the way.

To make Pizza Margherita

Make the recipe for pizza dough

1 cup Simple Tomato Sauce or your favorite marinara sauce

8 ounces fresh mozzarella, thinly sliced

About one fourth cup extra virgin olive oil

24 fresh basil leaves

Coarse sea salt

Roll each of the four sections into 9 inch circle. If they’re not exactly perfect don’t worry about it.

Carefully lay one pizza dough round on the hottest part of the greased grill, and cook until the bottom is lightly browned and dry, about 2 minutes.

Turnover with a heat-resistant spatula to the other side and grill the other side 2 minutes as well.

Continue in this way until all the dough balls are cooked on both sides. You can save the cooked pizza doughs and just put them in a freezer bag and have them on hand so you can make pizzas very easily.

Or you can freeze the dough for a month.

Using the back of a kitchen spoon, spread the tomato sauce evenly to within half inch of the edges of the dough.

Divide the mozzarella cheese among the pieces.

Place one or two pieces at a time on the cooler part of the grill and cook until the cheese is melted and the bottoms are crisp and golden brown, about two minutes.

Transfer to a cutting board and drizzle with a little olive oil.

Scatter 6 torn basil leaves over each piece and sprinkle with coarse sea salt.

Cut into slices with a pizza wheel and serve hot.

This depends on how hot your grill is. I’m using an indoor non stick aluminum grill made by Nordic Ware. It’s covering 2 electric burners.

I set my electric burners at level 7.

If using an outdoor grill or charcoal grill set it up for indirect heat cooking.

I had one of my burners set at fairly low and the other burner with set higher, with the ventilation system turned on high.

This awesome recipe is adapted from recipes from “Mario Batali Italian Grill”, which I would personally endorse as outstanding! Just go and buy the book of everything in it you want to make!

You can say that Polly Motzko in Las Vegas, Nevada said so!

NOTE: You can also cook the pizza dough in half and make a sandwich out of it.

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