Mario Batali shares delicious Italian classics

1. Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.

Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

2. Pour the water mixture into the bowl (or food processor) and mix until ready to knead, roughly 30 seconds in a food processor. If using a bowl, mix with a spoon until you have a neat ball, about 5-6 minutes.

Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your fingertips with flour if the mixture is a little sticky. Place dough in an oiled bowl and let stand 30 minutes or until doubled in size.

3. Punch down and knead 2 minutes and then cut in half and roll each half into a ball and let rest 10 minutes. Roll each ball out by hand into 8-10 inch rounds.

Spoon and move sauce around to form nicely formed pie. Place mozzarella in a nice design over and around pie.

4. Slide pies into hot wood-burning oven and cook until crisp and lightly charred, with cheese bubbling, about 3 minutes. Remove from oven, sprinkle basil leaves over, drizzle with extra-virgin olive oil, slice and serve.

1. Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.

Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

2. Pour the water mixture into the bowl (or food processor) and mix until ready to knead, roughly 30 seconds in a food processor. If using a bowl, mix with a spoon until you have a neat ball, about 5-6 minutes.

Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your fingertips with flour if the mixture is a little sticky. Place dough in an oiled bowl and let stand 30 minutes or until doubled in size.

3. Punch down and knead 2 minutes, and then cut in half and roll each half into a ball and let rest 10 minutes. Roll each ball out by hand into 8-10 inch rounds.

Spoon and move sauce around to form nicely formed pie. Place mozzarella in a nice design over and around pie and then place pepperoni over top of each.

4. Slide pies into hot wood-burning oven and cook until crisp and lightly charred, with cheese bubbling, about 3 minutes. Remove from oven, drizzle with extra-virgin olive oil, slice and serve.