Pizza Dough

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

Show: Wolfgang PuckEpisode: Chino Farms 1

Rated: 5 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
12 min
Level:
--
Yield:
Makes 4 (8-inch) pizzas

Times:

Prep: 1 hr 15 min
Inactive Prep: --
Cook: 12 min
Total:: 1 hr 27 min

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Ingredients

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
Toppings of your choice

Directions

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

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Comments & Reviews

recipe Pizza Dough
Starla Houston, TX 11-21-2009
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Best pizza crust
Rated: 5 stars out of 5

After reading all the reviews on this pizza dough I had to give it a shot. I added a bit extra of honey like many of the... previous reviewers. The dough comes out perfect. If we aren't making 2 pizzas, I will refrigerate half in the fridge and use it within a few days, and it's still excellent. Using 1/3 cup of whole wheat flour and 2/3 all purpose flour gives a nice honey wheat dough, which has become our favorite. Read more
recipe Pizza Dough
Dorothy New York, NY 06-22-2009
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6 STARS!
Rated: 5 stars out of 5

Determinded to make a 'really good' pizza at home, I went through a lot of recipes and experimentation. Wolfgang's is... perfect! I would only add that using Italian tipo '00' flour is SO much better than all-purpose. It is more tender and easy to work with and gets those hard to get results (thin & crisp) you are looking for when you make a homemade pizza. It isn't just that it is milled finely, but it is a 'soft wheat' flour as opposed to a 'hard wheat' flour often called 'bread flour'. All-purpose does serve most purposes, but it isn't the best either for bread and or for pasta. One is best with a hard wheat and the other with a soft wheat. It is worth the trouble to track this flour down. On-line is probably the best way to obtain it, as even in mid-Manhattan it requires some sleuthing. I used 'Antimo Caputo' flour and you can get it on-line. Now on to the 'perfect' tomato sauce....!! Read more
recipe Pizza Dough
Trevor Youngstown, OH 06-15-2009
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good eats!
Rated: 5 stars out of 5

i have tried a lot of pizza dough recipes but this is by far the best. I have made it for about 3 weeks now and it has been a... hit every week. I add a little more honey(1/2 a teaspoon more) to it and that is about all i do differently with the recipe. IMO this is way better than any pizza i have spent money on. its easy, its fun, and it is delicious.Read more
recipe Pizza Dough
Anna Valley Village, CA 04-19-2009
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The Best!
Rated: 5 stars out of 5

An excellent pizza dough recipe! I have been trying to perfect pizza dough at home and this recipe is what finally did it. ... I'm so thrilled! This recipe is a keeper.Read more
recipe Pizza Dough
Joe none, NJ 03-06-2009
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Fast, easy, consistently good
Rated: 5 stars out of 5

I've been using this recipe for several years after finding it as part of Wolfgang's salmon pizza recipe. It's the easiest... I've found and produces a wonderful dough. The dough balls freeze quite well. It makes a great dough as written, especially if you use high-gluten flour. As another reviewer suggested, replacing half or a third of the flour with whole wheat will give a nice flavor and texture. If you're having guests try a build-your-own pizza night. We've done it with young and old, and everyone always gets into it and has a great time.Read more
recipe Pizza Dough
walter Elizabeth, NJ 02-03-2009
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Amazing pizza dough
Rated: 5 stars out of 5

This is the best pizza dough recipe I've ever tried. Just the other night I ordered take-out pizza for one, the price with... tax and delivery came out to $14.00 for a small pie. And, the pie was far from spectacular. I decided to make this pizza dough two days ago for my nephews birthday party. So my butt was on the line, it either came out great or nobody ate it. My homemade pizza was a smashing success. The only thing I changed about the recipe was instead of dividing four 6 ounce dough balls, I divided them into two dough balls. Therefore, making two pan pizzas instead of four 8" pies. So for those of you craving for a thicker pie crust, it comes out absolutely delicious. Way better than "Pizza Hut". I've been pretty much making pizza since then. I now know the recipe by hard. Wolfgang...thank you so much for sharing this recipe with your fans. Dee. Read more