How can you make restaurant-quality pizza crust from scratch?
Pizza Dough Recipe copyright 2000, Mario Batali. All rights reserved. Show: Molto Mario Episode: Pizza Three Ways 1/4 cup light red or white wine, Fiano di Avellino 3/4 cup warm water 1 1/2 ounces fresh yeast 1 tablespoon honey 1 teaspoon salt 1 tablespoon plus 1 tablespoon olive oil 3 1/2 cups flour Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes. For individual pizzas or calzones, cut the dough int
