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!"
The Martha Stewart Show, April 2006
- Yield Makes four 8-inch pizzas
- 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
- 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.
- 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.
- 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.
Balls of dough can be wrapped in plastic and refrigerated for up to 2 days.
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