Celebrity Chefs' Pizza Dough Recipes

Enlarge Image Image Gallery iStock

Mario Batali’s Pizza Dough

Makes 1¾ pounds (enough for four 9- or 10-inch pizzas)

• 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

1. In a large bowl, combine flour, yeast, salt and sugar; mix well.
2. Make a well in center of dry ingredients and add water, wine and olive oil. Using a wooden spoon, stir wet ingredients into dry until mixture is too stiff to stir. Then mix with your hands until dough comes together and pulls away from sides of bowl.
3. Lightly dust a work surface with flour and turn dough onto surface. Knead gently, dusting surface lightly with more flour as necessary, for 5 minutes, or until dough is smooth, elastic and only slightly sticky.
4. Oil a large, clean bowl, add dough and turn to coat. Cover bowl with plastic wrap or a kitchen towel, set in a warm area, and let dough rise until doubled in size, about 1 hour. Punch down dough and proceed with Pizza Margherita recipe.

Ina Garten’s Pissaladière Dough

From Barefoot in Paris (Clarkson Potter/Crown, 2004)

Makes two 10 x 15-inch pissaladières

• 1¼ cups warm (100 to 110 degrees) water
• 2 envelopes dry yeast
• 1 tablespoon honey
• 3 tablespoons good olive oil
• 4 cups all-purpose flour, plus extra for kneading
• 2 teaspoons kosher salt

1. Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it’s at least 100 degrees when you add the yeast.)
2. Add 3 cups of flour, then salt; mix on medium-low speed.
3. While mixing, add 1 more cup flour, or just enough to make a soft dough. Mix dough on medium-low speed about 10 minutes, or until smooth, sprinkling it with flour to keep it from sticking to the bowl.
4. When dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
5. Place dough in a well-oiled bowl and turn it to cover lightly with oil. Cover bowl with a damp kitchen towel; allow dough to rest at room temperature 30 minutes.
6. Divide dough into two equal parts, rolling each into a smooth ball. If you’re only making one pissaladière, place one ball on a baking sheet and cover it loosely with a damp towel. Allow dough to rest another 10 minutes. (If you’re not using the other dough, wrap it well and refrigerate or freeze it for next time.)
7. Roll dough lightly with a rolling pin, stretching it to form a 10 x 15-inch rectangle. Place on a baking sheet sprinkled with cornmeal. Add toppings and bake, following recipe directions for Pissaladière Provencal.