For one day of the year it is not about the ladies but about the boys – well at least the ones who are Dads!

This coming Sunday, Father’s Day, is our day to acknowledge the role Dads play in our lives. And what better way to do that than cooking up a simple, easy, blokey favourite? PIZZA!

This is a lovely little recipe for the perfect pizza dough, with a little bit of a twist – yes it contains wine!

pizza dough

It’s the creation of one of New York’s top chefs, Mario Batali. The recipe makes enough for the base of two large pizzas which you can cook in a standard kitchen oven at 200C for 12 minutes. (Best to keep an eye though as ovens are slightly different.)

This dough provides the perfect foundation for you get creative and throw on your Dad’s favourite ingredients!!

Need a tasty suggestion? Use some tomato paste on the base, chop up some salami and onions and distribute evenly. Then cover with mozzarella.

For the vegetarians replace the salami with sliced tomatoes or mushrooms. When cooked, scatter with some fresh basil or rocket leaves.

Hope all the Dads enjoy!

michelle and her dad

P.S. While I have your attention I am going to take a moment to say a big I LOVE YOU to my wonderful Dad, always the voice of reason, always there for us, hard working and a great hugger! Always your Shelly Girl xox


1/4 cup light red or white wine

3/4 cup warm water

1 1/2 ounces fresh yeast

1 tablespoon honey

1 teaspoon salt

1 tablespoon plus 1 tablespoon olive oil

3 1/2 cups flour


Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes before topping and cooking.

Click here for the original recipe on Food Network