WEEKDAYS 1e|12c|p

Simple, Special, Spectacular Pizza

Mario Batali
Servings: 6
30 to 45 min

Give your pizza a lift with these three fresh takes on the traditional pie.

  • Ingredients
  • step-by-step directions
Simple, Special, Spectacular Pizza
  • For the Pizza Dough:
  • 1 1/4 cups warm Water (95ºF)
  • 1/4 ounce package Active Dry Yeast
  • 1 1/2 teaspoons Sugar
  • 3 1/2 cups 00 Flour
  • scant 2 tablespoons Salt
  • 1/4 cup Extra Virgin Olive Oil
  • Semolina for dusting
For the Margherita Pizza:
  • 1/4 cup Pomi Strained Tomatoes
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small ball fresh Mozzarella (cut into 6 slices)
  • 6 large fresh Basil leaves
For the Prosciutto and Arugula Pizza:
  • 1/4 cup Pomi Strained Tomatoes
  • 1/4 cup shredded fresh Mozzarella
  • 1/4 cup shredded Cacio di Roma
  • 1 tablespoon Extra Virgin Olive Oil
  • 4 thin slices Prosciutto
  • 12 small Arugula leaves (left whole or larger leaves coarsely chopped)
For the Morels and Balsamic Pizza:
  • 2 ounces Morel Mushrooms (sliced 1/4-inch thick)
  • 1 small Shallot (sliced 1/8-inch thick)
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea Salt and coarsely ground Black Pepper
  • 2 - 3 ounces Taleggio (sliced into thin slices)
  • 2 teaspoons chopped Rosemary
  • 1 tablespoon good Balsamic Vinegar
  • 12 fresh Italian Parsley leaves
  • For the Pizza Dough: Whisk the warm water, yeast, and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until the yeast is foamy. 
  • Combine the flour and salt in a large bowl and whisk together. Make a well in the center of the dry ingredients and add the yeast mixture and oil. Using a wooden spoon, stir the wet ingredients into the dry ingredients until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth, elastic, and only slightly sticky. Transfer the dough to a large oiled bowl, turning to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
  • Punch down the dough and turn it out onto a well-floured work surface. Divide it into 8 pieces (about 4 ounces each) and shape each one into a ball. Freeze any dough not being used immediately. Cover with a tea towel and let stand for 15 minutes before stretching the dough. Or, for easier handling, transfer the balls to a floured baking sheet and refrigerate until cold.
  • Dust a large work surface with a mixture of flour and semolina. If the dough has been refrigerated, transfer one ball to the work surface and let stand just until still cool but not cold.
  • Meanwhile, preheat the griddle pan over medium heat until very hot, about 5 minutes. Using your hands, begin to press and stretch the dough into a 9- to 10- inch round, adding only enough additional flour and semolina to the work surface to keep the dough from sticking; using one hand as a guide, slope a slightly thicker rim all around the circle of dough. Work quickly, and be careful not to over-work the dough; it it resists or shrinks back as your shape it, let it rest briefly before proceeding. (If you prefer, you can roll out the dough with a rolling pin. Lightly flour the work surface and the rolling pin; sprinkle the rolling pin with more flour as necessary to prevent sticking.)
  • Carefully place the dough round on the pre-heated griddle pan and cook until barely tan on the first side and brown in a few spots, about 2 to 3 minutes. As the crust cooks, if you see any parts that remain undercooked, especially any thicker parts, simply press them against the pan so they cook a bit more; once the dough has set, you can move the crust around as necessary for more even cooking. Flip the crust over and cook until the second side is completely dry, about 1 minute longer.
  • Transfer the crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with the remaining dough. Preheat your broiler with a rack about 4 inches from the heat source.
  • For the Simple Pizza -- Margherita Pizza: Spread the tomato sauce evenly over the parbaked pizza crust, leaving 1/2-inch border. Drizzle the olive oil over the sauce, and arrange the mozzarella slices on top. Broil for 7 or 8 minutes, watching carefully, until the topping ingredients are heated and/or cooked through and the crust is charred and blistered in spots. Watch closely and move away from the heat source if necessary. Cut the pizza into 6 slices, put a basil leaf on each slice, and serve.
  • For the Special Pizza -- Prosciutto and Arugula Pizza: Spread the tomato sauce evenly over the parbaked pizza crust, leaving 1/2-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.
  • For the Spectacular Pizza -- Morels and Balsamic Pizza: Combine the morels and shallot in a saute pan over medium-high with a few tablespoons of olive oil and season with salt and pepper. Cook for 3 to 4 minutes just until the shallots or soft and lightly caramelized.
  • Meanwhile, top a parbaked crust with slices of cheese and sprinkle with rosemary. Drizzle with olive oil and broil for 3 to 4 minutes or until the cheese is bubbly and the crust is charred in spots. Remove from oven and top with the saute morels, parsley and drizzle with balsamic.
rate this recipe

Latest Recipes