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A MARIO BATALI RECIPE

Homemade Pizza Dough

Babbo Pizzeria-Style

Recipe by Mario LaPosta

MBweb-HTT-Thumb-pizza dough


Ingredients

2 ¼ cups room temperature water

1 ounce sea salt

½ ounce fresh yeast

2 ¼ pounds “00” flour*, reserve ¼ pound for dusting to finish the dough (You can also use all-purpose flour as an alternative)

 

Directions

In a small bowl filled with ¼ cup room temp water, add the fresh yeast. Mix gently and set aside.

 

Pour two cups of room temp water into a separate large bowl. Add one ounce of sea salt to the water and mix gently.

 

Gradually add the “00” flour to the large bowl. Start to incorporate with your hands about a cup at a time. Add the yeast slurry and mix a bit. Continue to add the remainder ofthe flour, a little at a time until all of it is incorporated. The mixture should be sticky and a little wet.

 

Dust ¼ cup flour on a clean and smooth work surface. Place the dough onto the surface and begin to knead, using a dough scraper. If you don’t have a dough scraper, you can continue to use your hands. Knead for about 5 minutes, until the dough is smooth, elastic, and only slightly sticky.

 

Cut the dough in half and form each half into a ball. Place inside a clean bowl and lay a moist kitchen towel over top. Let the dough rise at warm room temperature for about 3 to 4 hours, until its doubled in size.

 

Punch down the dough, and it is ready to use!

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