Recipe courtesy of Wolfgang Puck
Wolfgang Puck's Recipe for Pizza Dough
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- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
- Yield: 4 (7 or 8-inch) pizzas, 6 ounc
- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
- Yield: 4 (7 or 8-inch) pizzas, 6 ounc
Ingredients
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Directions
- In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
- Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when 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 dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
- Preheat the oven to 525 degrees F. Place a pizza stone in the oven.
- To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
- Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.
