Pizza Dough

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

Show: Wolfgang Puck's Cooking ClassEpisode: A Different Look at Pizza

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Prep Time:
25 min
Level:
Intermediate
Yield:
dough for 4 small pizzas

Times:

Prep: 25 min
Inactive Prep: 3 hr 0 min
Cook: --
Total:: 3 hr 25 min

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Ingredients

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

Directions

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

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

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 cool spot for about 2 hours. (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 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

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Comments & Reviews

recipe Pizza Dough
Amanda Lincoln, NE 08-05-2009
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Easy and Tastes Great
Rated: 5 stars out of 5

I followed the recipe to a T, and it turned out great! We made a pepperoni pizza, a bbq chicken pizza, a chicken and olive... pizza, and a peach and cream cheese pizza. The crust tasted great with all 4 kinds. Nice job Wolfgang!Read more
recipe Pizza Dough
Melissa Clovis, CA 06-10-2009
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Easy but delicious recipe
Rated: 5 stars out of 5

First time ever i made pizza. It was the best one my friend and i ever had we are never ordering pizza again. It was... extremely easy to make. Instead of smaller ones we made one big pizza it had a nice thick crust. We left it over night in the fridge it was perfect!Read more
recipe Pizza Dough
Robia Minneapolis, MN 05-12-2009
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The only one to use
Rated: 5 stars out of 5

I've actually have had the honor of Wolfgang Puck show me how to make this dough. After leaving his company I lost the recipe... and for the longest time could NOT find it. Found others that used honey but was either to sweet or not soft enough. Now that I've found it again, I will not be loosing it and it is permently in my Recipe Book (Both hard copy and on-line).Read more
recipe Pizza Dough
PAM rockford, IL 04-24-2009
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Pizza-lover favorite!
Rated: 5 stars out of 5

My whole family loves pizzas, from a 3-year-old to 60's. I made the dough 1st time in my life and it was the best dough... ever! I would never try any other recipes.Read more
recipe Pizza Dough
Macy Boston, MA 03-28-2009
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good dough, and process can be sped up
Rated: 5 stars out of 5

I ate at a Wolfgang Puck restaurant last week and wanted to replicate the delicious pizza I had there, so of course I started... by seeking out his dough recipe. Interesting, both Food Network and WP's own website (wolfgangpuck.com) had this recipe, although on the WP website it says to let the dough rise for 30 minutes in a warm spot. I followed those instructions instead-- I can't say how the texture varies between the sets of instructions, but I was very happy with the results of only 30 minutes rise time, so try that instead if you want a quicker pizza process!Read more
recipe Pizza Dough
Stefan Kansas City, MO 03-06-2009
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Great Dough!
Rated: 5 stars out of 5

Good stuff, i think that is was better to let the dough rest overnight on the first rise and to do two 12" pizzas instead of... what it recommendsRead more