Batali’s Pizza Dough, Again

by A.J. Coltrane

I thought I’d try Batali’s pizza dough recipe from “Italian Grill”. As it turns out, I’ve already blogged about his Food Network recipe here, and here. I compared it to other recipes I was familiar with here.

First off, the two recipes — “IG” is from his book “Italian Grill”.  “FN” is from the Food Network website.

Ingredient Batali (IG) Batali (FN)
AP Flour 3-1/4 cups 3-1/2 cups
Water 1 cup ¾ cup
Wine ¼ cup white ¼ cup white
Salt 1 TBP 1 tsp
Sugar 1 TBP 1 TBP honey
Instant Yeast 2 tsp 2 TBP
Olive Oil 2 TBP + 1 tsp 1 TBP + 1 tsp

There’s one striking difference. Doing the math — the “IG” formula comes out to ~18 grams of salt, somewhere in the range of 4-5% of the weight of the flour. That *has* to be a typo, as the finished product would be borderline inedible.

Next — Converting the “IG” formula to weights and comparing it to the pizza pictured below:

Ingredient Batali (IG) This One
AP Flour 390g 400g
Water 236 200g
Wine 59g white 40g rose
Salt 18g 9g
Sugar 1 TBP 1 TBP
Instant Yeast 2 tsp 2 tsp
Olive Oil 2 TBP + 1 tsp 2 TBP + 1 tsp

The table above assumes 4-1/2 ounces of flour per cup measurement. (The King Arthur Flour website was used for that conversion.)

This is one instance that I’m super glad I used a scale for measuring the salt, rather than following the recipe.

As a matter of fact, unless I’ve completely screwed up the conversions, the Batali “IG” formula is effectively a 75% hydration dough. (236+59)/390 = 75.6%. It’s possible to get a dough that wet on to a grill without mishap, but I’ve tried it. It’s really tricky. I used a 60% hydration at least in part to avoid a circus.

Tomatoes marinated in garlic, oil, and red wine vinegar, then grilled and mashed into a paste. (Roma and Glacier tomatoes.) Finished with mozz and Basil.
Tomatoes marinated in garlic, oil, and red wine vinegar, then grilled and mashed into a paste. (Roma and Glacier tomatoes.) Finished with mozz and Basil.

The Verdict:  Batali’s Food Network recipe is a winner. The “Italian Grill” recipe needs… help. Plus the editors not to screw it up.

I feel like I’m dissing the X-Man. (Unfortunately I couldn’t find that “Singles” scene on YouTube.)

 

 

2 thoughts on “Batali’s Pizza Dough, Again

  1. No, but that scene is funny too.

    There’s a scene earlier in the film where they’re talking and the subject of the X-Man comes up and she shares that she thinks that the X-Man is overrated.

    He can’t believe it, it’s his potential dream girl but he’s thinking “She’s dissing the X-Man!?!”

    For me, it felt weird writing a post and saying anything at all negative about anything related to Mario Batali. Unfortunately, the recipe in the book is clearly flawed.

    I’d never diss the X-Man either.

    Like

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