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Pizza Dough Recipe

Pizza Dough

Mario Batali

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Show: Molto MarioEpisode: Pizza Three Ways

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

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  • on May 12, 2012

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    This is THE best pizza crust I have ever tasted. I've made it several times now and its become one of our families favorite meals. Rather than baking it in the oven, we grill it. FANTASTIC. The crust gets super crispy with that brick oven baked taste.

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  • on April 04, 2012

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    Very tasty and easy to make dough. I bake in 450 deg F oven for 5-10 mins to lightly brown crust and then top with Mario's marinara sauce, Canadian Bacon, olives and mozarella cheese. Back into the oven for another 10 mins or until bubbly - delicious!

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  • on February 07, 2012

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    Made into one large pizza and was a little large for my stone. Will try and split it into two next time.

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  • on February 06, 2012

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    My wife doesn't like most pizza crusts. She does like this one. I made some yesterday, putting the dough in the refrigerator in the morning to use in the afternoon. I used dry yeast and used a stand mixer. I'm able to get a crisp bottom and still have the rest of the crust tender baking it on a pizza stone.

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  • on January 19, 2012

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    Best dough even! Just awesome.

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  • on August 10, 2011

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    I used this recipe to make dough for a grilled pizza and it worked out great. I used 2 1/4 teaspoons dry yeast instead of fresh, and mixed up in my stand mixer. The crust cooked up perfectly!

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  • on May 22, 2011

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    OK, I have to say this was a very good pizza dough. I normally do not like Marios recipes but this one was good. I will make this again. We just moved to California and can't find a decent pizza so this was good, made it on a thick stone that I keep in my oven and baked it at 500 degrees for about 20mins.

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  • on April 04, 2011

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    I tried this once. I rolled it out into about a 12" pizza. I decided to cook it for a few minutes on a pizza stone before I topped it.

    The crust was very tasty but it was so tough. I'm really not sure what I did wrong. It was so hard to cut. I'm going to try it again today, I think. Wish me luck!!

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  • on March 18, 2011

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    I know people hate this - rate something WITHOUT making it - BUT -IT'S MARIO BATALI!!! Everything he makes is 100% ITALIAN AND GREAT!

    I JUST WANTED TO POST A COMMENT TO ALL OF YOU OUT THERE - "IF" YOU HAVE NOT TRIED HIS JARRED SAUCES (I just tried the Marinara YOU ABSOLUTELY MUST! NEVER (and I have used many good brands of jarred sauces HAVE I TASTED ANYTHING SO PERFECT AND DELICIOUS - IT NEEDS NOTHING BUT PASTA! TRY IT.

    THANKS

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  • on February 21, 2011

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    I thought the recipe was great. I liked the texture crispy on the outside and soft and fluffy on the inside. I doubled the recipe to make two 15 inch pizzas. Next time I will just make one batch and try out the crust thinner since, I have thin crust fans in my family.

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