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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!"

Source: The Martha Stewart Show, April 2006
Yield

Ingredients

Directions

Cook's Notes

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

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11
  • 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!!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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
    Reply

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