Pizza Dough

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I have been using this recipe for over 10 years. I have been making pizza at home for over 30 years. I have tried other recipes, including complicated ones using a biga, or prefermented starter dough on one day and finishing the dough up the next day. A biga is supposed to add a more complex flavor and a more open texture to the dough. I found that if I just let the dough made with this recipe sit, covered carefully with plastic wrap and coated with EVOO, in the refrigerator for 2 or 3 days, I get the same, or a better flavor and texture than the more complicated recipes, crispy bottom crust yet chewy texture. You need to let the dough come up to room temp before you use it for pizza, It is still great made and used on the same day. A pizza stone makes a huge difference. Make sure you preheat your stone for at least 1 hour for the best results. Great recipe!

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This was an easy reciepe to make. I definately need to work on my dough working/shaping. I'll use it again. Thank you

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Very easy recipe, makes a great, tasty pizza dough. I don't use a dough hook but mix everything by hand. Works out just fine.

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Turns out very good every time and SO easy!

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Great recipe & very easy to do. Would recommend for those who have a hard time with pizza dough as this recipe is very easy & very manageable to put on grill! love it!

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I have eaten Wolfgang Puck's pizza at one of his restaurants, and it was delicious which is why I wanted to try his recipe. He knows his pizza dough. I've never made pizza dough before. Just made this recipe today. I followed the instructions on making the dough by hand in the comments by Ann from Plano Texas, I used all-purpose flour. The pizza came out great and tastes just like from a pizzeria. I never write comments to anything so this recipe must be really good! Thanks, Wolfgang! :

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I just threw everything in the bread machine and pushed the "Dough" setting. A half Tablespoon of bulk yeast is all it takes, but I did have to add a bit more flour to get a good dough ball. When it was complete (after an hour rise I followed the instructions for stretching one big ball, resting for 20 minutes, and then pressed it into a large cookie sheet lined with parchment rubbed with EVOO, and sprinkled with a bit of corn meal. (I don't have a Pizza Stone... yet! BTW, I misread the recipe and added a full Tablespoon of honey.

The pie came out perfect using AP Flour even! Crisp on the bottom and edges, but moist and chewy inside. I like a "pan pizza" type of pie loaded with fresh toppings. Go easy on yourself and use a 16oz jar of your favorite pasta sauce... the thick crust can handle it! I think I'll experiment with different flours as others have suggested, but I'm thrilled to have found this recipe. I had been reading pizza dough reviews on epicurious dot com and one reviewer recommended this recipe on this site... thank goodness! I'll never use frozen store-bought crusts again.

John in Bangkok

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I am a culinary school graduate and we didn't make dough this delicate tasting in school! I used AP Flour and am going to up the amount of honey in a couple of days when I make this recipe again! I can't wait to make it again and definitely can't wait till the summer when all my ingredients will be fresh!

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I have made this multiple occasions for friends and family and each time they RAVE about it! The serving size is perfect and when baked like Wolfgang says, it's spectacular! If you haven't tried it, you're missing out!!

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Can I just say the bomb. I have searched the internet for pizza dough recipes. Every recipe seemed to have a bland taste. I then let the light bulb go off and decided to check the foodnetwork, which should have been my first stop. This recipe was easy and quick. I started making the dough at 6p.m, by 740p.m. we were all eating (5 people. My children got to make their own pizzas and they all argued that they had made the best one. 10 thumbs up Wolfgang Puck! You Are The Bomb!!!