Mark Ladner
Contributor
Mark Ladner is a James Beard Award–winning chef and the author of The Del Posto Cookbook. He helped establish Del Posto as one of New York’s premier Italian restaurants, earning a four-star review from The New York Times and two Michelin stars during his tenure. In 2021, he returned to his home state of Massachusetts to open Bar Enza in Harvard Square, where he remains part of the restaurant’s culinary leadership. He is currently the executive chef of Babbo in New York City.
Recipes
Prosciutto and Arugula Pizza
Editor's note: To make Mario Batali's Prosciutto and Arugula Pizza, use his Pizza Dough recipe .
Recipes
Pizza Dough
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.