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Wolfgang Puck's Pizza Dough

This pizza dough recipe is the basis for Wolfgang Puck's vegetarian pizza with wild mushrooms and pesto, and is from his cookbook "Wolfgang Puck's Pizza, Pasta & More!"

  • Yield: Makes four 8-inch pizzas
Wolfgang Puck's Pizza Dough

Source: The Martha Stewart Show, April 2006

Ingredients

  • One 1/4-ounce active dry yeast
  • 1 teaspoon honey
  • 1 cup warm water, 105 degrees to 115 degrees
  • 3 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 tablespoon extra-virgin olive oil

Directions

  1. In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

  2. Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.

  3. Divide dough into four 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. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings.

Cook's Note

Balls of dough can be wrapped in plastic and refrigerated for up to 2 days.

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