← Back to Search Results Italian
pizza-dough

Photo by:
Comments: 0
 

Recipe

Yield : Makes about 1¾ pounds

Ingredients

  • 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

Directions

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.

Notes

This is an easy and versatile dough. I use the same basic dough for many flatbreads as well as pizza.


© 2008 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings.

94kcal (5%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
28mg
5mg
2g
1g
1g
16g
0mg (0%)
350mg (15%)
0g (1%)
2g (3%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
desserts-4-today Desserts 4 Today
by Abby Dodge
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mexican-everyday Mexican Everyday
by Rick Bayless
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sweet-life The Sweet Life
by Kate Zuckerman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cook-with-jamie Cook with Jamie
by Jamie Oliver
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?