Molto Mario Episode: Homemade Italian Dough, Zucchini Pizzas & Traditional Easter Pastries (1997)

Join Chef Mario Batali in this classic 1997 episode of Molto Mario as he brings authentic Italian flavors to life! Learn how to make traditional Italian dough from scratch using semolina and soft wheat flour—without eggs—perfect for stuffing with delicious fillings.

🍕 In This Episode:
✔️ Mixing and kneading Italian dough using the well method
✔️ Making mini zucchini pizzas with ricotta cheese
✔️ Exploring the difference between semolina and regular flour
✔️ The secret to working with yeast and why Mario prefers cake yeast
✔️ Baking Pastiera Napoletana—a classic Italian Easter dessert with cracked wheat and ricotta
✔️ Cooking Scialatielli pasta with rock shrimp, garlic, and chili flakes

📌 Did You Know?
Mario shares fascinating insights about Italian culinary traditions, from the legend of Capri to why Italians prefer a lighter touch with garlic.

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1997.