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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

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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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, April 2006

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Reviews (7)

  • bredalis 30 Sep, 2012

    As the others reviews before some of them have been using this pizza dough recipe for a while, the same for my family. I don't use other than this recipe, the BEST!!

  • SuccessAce 8 Oct, 2009

    I love this dough! I'd love to know, however, how Rotsy makes the thin crust so easily. I get a lot of shrinkage. Do you just let it rest longer? Thin crust would really serve to make this a healthy recipe!

  • Rotsy 19 Jan, 2009

    This is the BEST pizza dough I have ever made. It's soooo easy to make a thin crust pizza. Not only is it easy to work with, but tastes Fantastic. Even the kids like it! The video was very helpful. I would highly recommend watching it - my pizzas are much better now.

  • courtneysunshine 3 Oct, 2008

    I got this recipe about 11 years ago in one of my Martha Stewart magazines and it is the only dough recipe I have ever used since. It is easy and works perfectly every time. It even passes the test of a picky DH and DD. Much tastier than the premade crusts and the grocery store dough. Thanks for the awesome recipe!

  • slimokhoo 1 Mar, 2008

    Excellent! TQ Divenka for the prompt feedback. Btw, if you ever want a spicy asian twist, try putting fried anchovies, onion rings, sliced chilli and a tomato base that is cooked with 1-2 tablespoonful of the spicy sambal/tomyam sauce(u can get at any asian grocery store). If u r using tomyam sauce, chuck in 3-4 kaffir lime leaves

  • Divenka 29 Feb, 2008

    It means a quarter of an ounce, which is about equal to 7 grams. But it doesn't matter if you add 7 g or 15 g.

  • slimokhoo 28 Feb, 2008

    I tried the recipe last nite and the "one 1/4 ounce active yeast" got me stumped for abit. Does it mean 1n n n n ounce of yeast? This is the first time I'm working with yeast, but 30g worth of yeast just seemed abit excessive. I ended up putting 15g instead. The result was surprisingly good. I'd greatly appreaciate if you can confirm the above amount. Thank you so much.

    Cheers!
    Selyna