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Pizza Dough

By Mario Batali and Mark Ladner

3.8

(5)

Image may contain Food Bread Pancake and Tortilla
Pizza DoughQuentin Bacon

Our dough is a little wetter than a standard bread dough, but this style produces the best results with our method of cooking: we use a hot griddle to parcook the pizza crusts. Our pan of choice is my own enameled cast-iron pizza griddle, but you can also use a 10-inch enameled cast-iron frying or grilling pan or a smooth cast-iron pancake griddle.

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