Mario Batalis Pizzateig
Dieses Pizzateigrezept stammt aus dem Kochbuch “Italian Grill” von Küchenchef Mario Batali und wird verwendet, um seine leckere Pizza Margherita zuzubereiten.
Quelle: Die Martha Stewart Show, Episode 3177
Ausbeute
Zutaten
Richtungen
Variationen
Dieses Rezept für Pizzateig wurde auch in Mario Batalis Focaccina mit geröstetem Knoblauch, Schalotten und Provolone verwendet.
Armando
27.04.2023 @ 01:56
This pizza dough recipe comes from the cookbook “Italian Grill” by chef Mario Batali and is used to prepare his delicious pizza Margherita. Yield: about 1 3/4 pounds. Ingredients: 3 1/4 cups all-purpose flour, plus more for work surface, 2 teaspoons instant or rapid-rise yeast, 1 tablespoon salt, 1 tablespoon sugar, 1 cup warm water, 1/4 cup dry white wine, at room temperature, 2 tablespoons plus 1 teaspoon extra-virgin olive oil. Directions: 1. In a large bowl, mix flour, yeast, salt, and sugar; stir until well combined. Make a well in the center and add water, wine, and olive oil. Stir liquid into dry ingredients with a wooden spoon until mixture becomes too stiff. Continue mixing with your hands until dough comes together and pulls away from sides of bowl. 2. Lightly dust work surface with flour. Place dough on work surface. Knead work surface gently with a little more flour until dough is smooth, elastic, and only slightly sticky, about 5 minutes. 3. Oil a large clean bowl; add dough and turn to coat. Cover bowl with plastic wrap or kitchen towel; place in a warm part of kitchen and let rise until doubled, about 1 hour. 4. Punch down dough before using. Variations: This pizza dough recipe was also used in Mario Batalis focaccina with roasted garlic, shallots, and provolone.