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|
|Wine||59g white||40g rose|
|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.
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.)