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!"

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes

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

Reviews (8)

12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2019
This recipe was in the instruction book for WGP food processor which I bought 15 years ago. The food processor hit the end of its life but the pizza recipe lives on. I now make it in the stand mixer, still the best recipe!
Rating: Unrated
09/30/2012
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!!
Rating: Unrated
10/08/2009
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!
Advertisement
Rating: Unrated
01/19/2009
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.
Rating: Unrated
10/03/2008
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!
Rating: Unrated
03/01/2008
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
Advertisement
Rating: Unrated
02/29/2008
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.
Rating: Unrated
02/28/2008
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