Pizza Dough

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This is the "crispy" crust recipe I have been looking for! It's very versatile and keeps well. I have refrigerated the dough 2 weeks and used it with great results. You can roll thin for a thin crispy result or roll a little thicker. I dock and pre back the thicker version as I hate soggy crust. I cook mine on a pizza stone. I think the wine is what make the difference.

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Amazing!!!!! Delicious!

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This pizza dough was amazing!!! The only part I had trouble with was finding the wine, not to mention a good DOCG is a bit pricey for my budget. Once I settled on a more classico Italian white, I went with the recipe and it was awesome. Some good advice I learned about adding wine; if you don't like the taste of it to begin with you are not going to like it in a recipe so use this simple guideline when cooking with wine.

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I made this tonight for the first time. The crust was excellent and the dough was very easy to work with. I rolled the dough thinly and it was very crispy. I did bake the crust at 475 convection for about 6 minutes and then topped the pizza. It turned out perfectly. I will definitely make this again. I will also try to grill this, as soon as the weather gets warm again.

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This was quite an adventure. I make pizza dough often, I usually use Flay's recipe but this one peaked my curiosity with its use of wine. Normally, I use fast-acting yeast. Long story short, after reviewing this recipe online and comparing it to the original I inadvertently ended up using regular yeast, not fast-acting and the dough ended up fermenting for 3 nights, once overnight in the refrigerator and two more nights in my oven without it on.

I almost threw this out but I am so glad I didn’t! It was delicious! Thin, crispy, airy, everything I’ve been looking for regarding texture.

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Great texture and easy to work on floured board.Another home run by Mr. Batali. If you want REAL Italian food always trust Molto Mario.

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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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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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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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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.