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"This dough is not the kind you throw in the air like in the movies," says Mario Batali, who published Italian Grill with Judith Sutton in 2008. Batali grills the crusts until they're delectably charred, then adds one of two simple toppingsa classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of Fontina, black olives and pine nuts. For the Nascar cookout, Batali cuts the pies into small wedges as appetizers but notes that they're also hearty enough to be a main course.