- 1/4 cup light red or white wine, Ruspo from Cappezzana
- 3/4 cup warm water
- 1 1/2 ounces fresh yeast
- 1 tablespoon honey
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil plus 1 tablespoon
Place wine, water and yeast in a large bowl and stir until dissolved Add honey, sat and olive oil and mix through. Add 1 cup flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir in as much as you can with the wooden spoon (2 to 3 minutes).
Bring dough together with your hands and turn out on to flour board or marble surface. Knead about 6 to 8 minutes until you have made a smooth, firm dough. Place in a clean, lightly oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
Recipe courtesy of Mario Batali